Lime & Egg Avocado

There’s just something satisfying about baked avocado. Yes, it’s classic to just mash it up, cold, and spread it on toast, or make guacamole, but if you’d like a different spin on one of summer’s greatest gifts, heat it up, add egg, and dig in! The lime freshens the flavor, the nutritional yeast adds protein and tons of b vitamins on top of making it umami, and the eggs create a certain silky mouth feel that contrasts with the flesh of the fruit. Not to mention, it’s ridiculously simple. The only thing to watch out for is you need to have a way for the avocado to not turn over and spill the yolk during or before cooking. Other than that, I hope you love this recipe as much as I enjoyed developing it!

Ingredients:

2 jumbo eggs

1 avocado, halved and pitted

1 lime, for juice and zest

2 teaspoons nutritional yeast, divided

pinch salt

freshly cracked pepper pepper

Directions:

Preheat oven or toaster to 350 degrees Fahrenheit.

Lay a small, gridded rack over a small baking tin to have space between the rack and the pan. Place each half of the avocado on the grid. Squeeze one half of the lime’s juice over each of the avocado halves. Crack one egg into each avocado half. Add salt, pepper, and sprinkle on nutritional yeast. Zest the other half of the lime over both halves of the avocado. Slide the halves in the oven or toaster oven, and bake until the whites of the eggs just set and the top of the yolks have tough films over them. About ten to twelve minutes. Remove from oven. 

You’ll know you didn’t overcook it or whether you undercooked it, depending on how tough the yolks’s films are. The whites should have just set. 

Consume immediately.

Serving Suggestion:

Lemonade, root beer, white wine.