Baked Eggs in Avocado
Servings: 12 servings
6 avocados, halved
12 eggs, preferably pasture raised
Kosher salt and freshly ground black pepper
¼ cup crumbled cotija cheese
¼ cup homemade or store-bought salsa
1. Preheat the oven to 450°F. Remove the pits from the avocados and scoop out a bit of the flesh (about 1 teaspoon) from each half to create a hole big enough for an egg.
2. Arrange the avocados snugly in a small baking dish. Carefully break an egg into each avocado half. If you want, you can crack each egg into a ramekin first and then pour it into the avocado so you don’t break the yolk. Season each avocado by sprinkling salt and pepper on top.
3. Bake the egg-filled avocados until your desired yolk consistency is reached, 15 to 20 minutes. Top each with cotija and serve with a side of salsa.