How does this sound? Breakfast that you can roast in a fruit and customize in dozens of ways? No bowl needed, almost no cleanup? Plus it’s healthy and delicious! (Avocados are technically a fruit).
First, the basics: you’ll need an avocado and two eggs. This works best with a large avocado and smaller eggs. Since I only had large eggs on hand, I cracked the eggs, one at a time, into a small bowl and poured off about half the egg white (I saved the extra egg whites in a bowl in the fridge to stir into scrambled eggs next time I make them).
Then, halve and pit the avocado. Don’t do anything else to it. Into the hollow area of each of the avocado halves, where the pit was, place one egg. Put the avocados in a small baking dish (you can line it with parchment paper if you want, for easier cleanup). Bake them at 350 degrees until the eggs are set. Breakfast is ready! (You can cook the eggs thoroughly, or you can take them out when the whites are set and the yolks are still a little runny: your choice, your preference).
Now, you can just dig a spoon into this and eat it. The avocado is warm and delicious and smooth, and when you’re done, throw the “bowl” (the avocado peel) away! No cleanup! Sprinkle with salt and pepper if you like, or cumin, or paprika, or hot sauce.
And here is the part where you can customize this, top it, spice it up, and make nachos!
On top of the hot avocado and egg, you can add chopped tomatoes and grated cheese, chopped onions, or salsa (extremely mild or devilishly hot), or fresh pico de gallo (or all of those!) You could top it with cooked crumbled sausage (hot or mild), or chorizo, or even soy chorizo (which is surprisingly good!). You can keep your choices healthy, or vegetarian, or dairy-free, or make them as spicy and meaty as you like. Add just a few simple toppings, or bury those avocados in a mountain of extras!
Another option is to make the baked avocados into amazing nachos:
It couldn’t be easier: spread some tortilla chips on a plate. Using a spoon, scoop the baked avocados and eggs out of the avocado peel, and place them on the chips. Just smash the avocados so they spread out on the chips (or, if you want to be neater, use a knife to cube up the avocados). I topped them with cheese, tomatoes and salsa. You can add lettuce, cooked black or pinto beans, salsa, fresh vegetables, roasted corn, cooked ground beef or sausage, or just keep it simple. You could even omit the eggs and bake the avocados with halved cherry or tomatoes instead of the eggs. Keep it super simple with just good salsa from a jar, or get creative with toppings! Make it a healthy breakfast, or a delicious dinner!
So what would you put on these Baked Avocado Nachos? I’d love to hear your ideas!