Roasted Egg in Avocado
By Darla Leal
Roasting egg in an avocado is a creative and healthy way to get in your protein, fiber and healthy fats all in one fabulous meal. The meal takes minimal prep time, clean up, and the presentation … beautiful.
1 large Haas Avocado
2 large organic eggs
Favorite roasting vegetables: cauliflower, Brussel sprouts, and peppers were used in this recipe
Minced garlic, from the jar
Basil Pesto, from the jar
Organic Extra virgin olive oil
Feta Cheese, optional
Fresh ground black pepper, optional
Heat oven to 450 degrees. I use one large round low-profile rim stoneware for roasting, but any roasting pan will do just fine. Rinse and dry all vegetables in a colander. Rough chop cauliflower, Brussel sprouts, and peppers and place in roasting pan. Drizzle with extra virgin olive oil; add a heaping tablespoon minced garlic, and a heaping tablespoon basil pesto. Use your hands and thoroughly coat all vegetables with the mixture. Sprinkle the vegetables with optional Feta cheese for a delightful tang in the meal. Roast the vegetables for 20 minutes. While the vegetables are in the oven, slice the avocado in half, remove the pit, and enlarge the center hole to accommodate the eggs. Pull the rack slightly from the oven without removing pan to add the avocado. Use a spoon, stir the vegetables and create two areas to place avocado halves in the roasting pan. Crack the eggs into the avocado centers; some of the egg will run over the top and into the vegetables. Place roasting pan back into the oven, and bake for an additional 15 to 20 minutes or until eggs are cooked to your liking. I prefer a soft yolk that will run and add flavor to my vegetables. Garnish with fresh ground pepper and enjoy!