Lemon & Egg Baked Avocado

There is only so much you can cook at the very beginning of spring or summer after the onslaught of recipes you’d been able to bake or cook for fall and winter. Half of the year is gone, and it’s like, as humans, we need to remind ourselves what cooking for warmer weather feels like. On a sunny day, it might feel a bit contradictory, but a warm avocado with egg can help with that. Adding a little lemon juice will keep this a spring and summer meal. Not to mention, it’s packed with healthy fats and protein. If you don’t care about the health benefits, then at least love it because, hey, avocado! I hope you love this recipe, and find it as easy and as tasty as I do!

Ingredients:

2 eggs

1 avocado, halved and pitted

1/2 fresh lemon, for juice

Freshly grated sharp cheddar

Freshly cracked pepper

Pinch iodized salt

Directions:

Preheat oven or toaster oven to 350 degrees Fahrenheit.

If you have a muffin tin, place each half of avocado, flesh side up, in two center compartments, so their backs are cradled by the tin. If you don’t, you can improvise by placing a wire rack over a small baking tin or baking dish. 

Sprinkle a pinch of salt on each half. Crack an egg in each half, right into the crevice of each avocado. Allow the whites to overflow into the baking dish if they must. This will help with cooking. Squeeze half the lemon in a small ramekin, then spoon the juice over each half of avocado. Crack on freshly cracked pepper. Freshly grate on the sharp cheddar, just enough so you know you’ll get a little bit of the flavor.

Slide into the oven for ten to twelve minutes. Remove once the yolks are set, slightly firm on top, but still runny. You can tell they’re done if the whites that have been cooking amongst the yellows are fully set and no longer runny. 

Serve immediately.

Serving suggestions:

Chardonnay, lemonade, cucumber water.