I recently posted a review of Eat Drink Shine, from authors who are triplets and who founded the very successful Shine restaurant in Boulder. The sisters do promote healthy food and cooking but have quite the flair for doing it in style. The recipes fall into the category of “I didn’t realize I was actually eating something healthy.”
And pretty. If you enjoy avocado, then perhaps for the coming weekend you’ll be tempted by their Baked Eggs in Avocado Cups. Serve with a side salad and brunch is ready!
Baked Eggs in Avocado Cups
Yield: serves 2-4
- 2 ripe avocados
- 4 small farm-fresh eggs
- 1 tablespoon ghee or unsalted butter, melted
- Sea salt to taste
Preheat the oven to 400°F.
Cut the avocados in half lengthwise and remove the pits. Using a tablespoon, scoop out 1 to 2 tablespoons of avocado flesh from each half to create 4 cups, each large enough to hold one of your eggs. (This is a delicate process that will result in the ideal results if the eggs are on the small size. Size matters here.)
Crack an egg into each avocado “cup.” Yolks first followed by the whites if room allows. Drizzle each with the melted ghee and sprinkle with sea salt.
Arrange the avocado cups in a small baking pan to fit them as close and snug as possible. Bake for 10 to 12 minutes, until the egg whites look cooked through. Serve immediately.
Source: Eat Drink Shine by Jennifer, Jessica, and Jill Emich [Kyle, 2016]