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Breakfast Stuffed Avocado
By Let's Talk Los Angeles on August 14, 2016
Breakfast Stuffed Avocados
1 or 2 avocados
2 egg per 1 avocado
Kosher salt, to taste
Freshly cracked black pepper, to taste
1. Preheat oven to 425°F.
2. Halve the avocados and remove the seed. If the hole looks small, scoop out some (very little) flesh until it’s large enough to hold an egg.
3. Place the avocado halves skin-side down on a cookie sheet. Crack one egg into each half, then season with salt/ black pepper.
4. Bake for 15-20 minutes, or until the eggs are set but the yolks are still soft.
