Avocado toast has become quite popular lately, just search #avotoast in Instagram. We wanted to give it a try and this is our take on it. As is the norm, first thing we did was google “avocado toast” and one of the top results was a recipe “Baked Eggs in Avocado with Bacon on Toast” on the White on Rice Couple site. This is where we started, our adaptation of their recipe follows…
2 med or large eggs
1 large Hass avocado
salt and pepper
your favorite bread, toasted
(we had stone ground sourdough wheat this time)
Preheat oven to 425°F.
Crack each egg into a small bowl, set aside while you prep the rest of this recipe letting them start to get the chill off of being refrigerated.
Line a small sheet pan with parchment paper, if you don’t have any handy use some non-stick spray or olive oil – to keep the avocado and any spilled egg from sticking to the pan. Maybe even try tin foil (we’re all about the easy clean up)
Time to prep the avocados. Find the line around each avocado that you imagine will give two symmetrical halves when you cut them open (but don’t cut it yet). To help them sit flat on the pan and not roll or rock around, slice a small disc off of each side (see photo below). Save those small discs just in case you don’t get even cuts and the avocado halves don’t sit flat (which when you add the egg, it will spill out), use these to wedge underneath to get the avocados level.
Now cut the avocado in half around that line you imagined earlier. Remove the stone (pit). Scoop out some of the inner flesh from each half, enough so the egg will fit in each half. For a little extra flavor, we add a few drops of hot sauce into each half before adding the egg.
Then add the egg to each half. One tip we picked up was to first spoon the yolk into the half and then spoon in the whites until the half is full. Remember those small discs you set aside earlier, this is when they might come in handy, to prop up one side or the other of the half so that it sits evenly and you can fit the max amount of egg.
Then season both halves with sea salt and cracked black pepper. Not only season the egg, but the avocado too.
You are ready to go – carefully place the pan into the heated oven. The eggs should be ready in about 15 minutes. We usually keep an eye on them starting around 12 minutes, and once we see that the whites are starting to set and bubble, that’s when we pull them. We like runny yolks, if you like them a little more firm, maybe let it go another minute or two.
Serve the egg n avocados with your toast. Scooping some of each and spread on the toast as you eat it. Keep the hot sauce handy to add a little as you go.
Some ideas for added optional extras… crumble some crispy bacon on top, or garnish with thin slices of green onion. Maybe a little grated parmesan cheese.
We have some other ideas to try, maybe instead of avocado we’ll try sweet potato (h/t @myshepardspie). Also thinking of roasting cherry tomatoes when baking the egg and serving them together.