Avocado Baked Eggs

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  • 2 ripe avocados
  • 4 large eggs
  • Smoked sea salt


Preheat oven to 425°F.
Cut each avocado in half lengthwise and remove the pit. With a spoon, scoop out just enough avocado to make room for the egg. Place avocado halves on a muffin tin to keep them from tipping.
One at a time, crack an egg into a small bowl and gently pour it into an avocado half. Sprinkle with smoked sea salt and bake for 15 minutes, or until egg whites are firm and yolk is still soft.
Can be eaten directly from the avocado shell or spread on toast.



Consuming raw or undercooked eggs, meat, seafood and/or shellfish may increase your risk of foodborne illness.


Recipe from Central Market Poulsbo - Culinary Resource Center
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