As you may be acutely aware by now, I have food obsessions. And two of them are avocados and eggs. A new one are the green chopped chives in everything. The little “schittlauch” bites where the ones that made my cream cheese and “frittatensuppe” better every day while in Austria. I grew really fond of them, and if this recipe recommends using them I definitely will. You could actually use any green herbs you like or what you have on hand, but trust me, these should really give a great taste to this combo.
Ingredients
2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives
Directions
- Preheat the oven to 425 degrees.
- Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
- Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
- Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
- Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
- Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!
Via FitSugar
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