The Baked Avocado with Eggs and Cheese is a delicious dish, an alternative for a frugal lunch that is still rich in substance. Easy and quick to prepare, you can also serve it during a buffet/brunch as a hot dish, baking it at the last minute. I love avocado, and if you want to know more about this splendid food, then delve deeper by clicking: Avocado a Healthy Berry.
Moreover, its composition makes it ideal for use in place of butter, so if you are lactose intolerant like me, or to dairy products in general, don’t miss: Shortcrust Pastry with Avocado.
With the avocado pulp that remains after you scoop it out with a teaspoon to insert the egg, you can make other tasty recipes, such as: Fresh Avocado and Lemon Cream.
But even cut into small pieces and mixed with a simple salad, it’s really delicious.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 1 ripe avocado
- 4 teaspoons grated melting cheese
- 2 small eggs
- to taste salt and pepper
- to taste extra virgin olive oil
- 1 fennel scraps
Tools
- 2 Cocotte
- 1 Knife
- 1 Teaspoon
How to Prepare Baked Avocado with Eggs and Cheese
To prepare the Baked Avocado with Eggs and Cheese, organize your workspace with all the ingredients, so that everything is at hand.
Rinse the avocado under running water and dry it well.
With a sharp knife, cut into it until it is split in half.
Remove the pit, and with a tea or coffee teaspoon, scoop out a little pulp to form a sort of hollow.
Adjust your scooping, so that the avocado can hold all the egg.
But please do not throw away what you remove, because you will use it for another recipe.
Place the two avocado halves in a baking dish or inside two cocottes.
Sprinkle with salt and pepper, and add a teaspoon of grated melting cheese.
Insert the yolk first, and only after the white: in this way you won’t risk it overflowing, because we know the white is very compact and slippery.
Adjust with salt and pepper, and sprinkle with the remaining grated cheese.
Place around the avocado, strips of fennel scraps, including the fronds.
You can season them first, or directly once arranged in the baking dish.
Not only will they give a good flavor and aroma, but they will also help support the avocado during baking, keeping it steady.
Finally, just drizzle a bit of extra virgin olive oil.
Bake in a preheated oven at 300°F, and let cook for about 15 minutes.
Do not overbake, because you risk cooking the yolk as well, thus losing its creaminess.
Serve your Baked Avocado with Eggs and Cheese immediately after baking, and if you like, decorate it with green fennel fronds.
Tips and Variations
This is a recipe that you cannot store after cooking because it would lose its flavor and texture.
But you can prepare it in advance, store it in the refrigerator, and cook it at the last moment.
However, it’s a somewhat delicate operation, because it takes little for the egg to spill out.
If you don’t have fennel scraps to use, you can put anything you like around the avocado.
My way is just a method to recycle vegetable scraps…I never throw anything away.
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