Egg Stuffed Avocado

I first came upon the idea for this dish somewhere, but must admit I have absolutely no recollection as to where. Flipping through the pages of a magazine? Maybe. Watching TV? Maybe. Surfing the net? Maybe. I just don’t know. What I do know is that this breakfast/brunch dish is simple, healthy and delicious!

Egg Stuffed Avocado 1

Start with two avocados. One of my absolute favorite foods! So rich, creamy and nutritious. Cut the avocados in half and remove the pit.

Egg Stuffed Avocado 2

Hollow out the avocado halves to make room for the egg and place them into a well seasoned cast iron skillet. If you do not have a cast iron skillet, any oven safe skillet or even casserole dish would do. I just look for any excuse to use my favorite cast iron skillet.

Egg Stuffed Avocado 3

Next, season them well. I used some sea salt, fresh ground pepper, red chili flakes and nutritional yeast. This is where you can get creative. Use any combination of seasonings you and your family like.

Egg Stuffed Avocado 4

Crack one large egg into each avocado half. Make sure to hollow out enough of the avocado to make room for the egg, or you will have some spillage like I did here! No worries though, they were still absolutely delicious.

Egg Stuffed Avocado 5

Top with some non-dairy cheese. I used Daiya cheddar, but this is another chance to get creative. Use whatever cheese you have available.

Egg Stuffed Avocado 6

Place them into a preheated 425* oven for fifteen-twenty minutes until the eggs are cooked and the cheese is melted. I served them all by themselves, but with some nice home fried potatoes would be good too!


About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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