I saw something like this on Pinterest a while back and I have been wanting to try it. Packed with protein and flavor, and lots of options for extra toppings, this is the ideal breakfast.
Preheat the oven to 425 and place a cast-iron pan in the oven to warm up. Meanwhile, cut an avocado in half and use the half without the pit in it (save the other half with pit-in for another avocado-based meal, or make two eggvocados). Scoop out some more avocado around the place where the pit was and discard – or lick your spoon.
Once the oven is heated, take out the pan with an oven mitt and place the avocado in the pan, leaning up against the side. Crack the egg inside the hole in the avocado and top with parmesan, salt, pepper and paprika, then place back in the oven. It takes about 20 minutes to cook, so go about your normal morning routine while you wait… shower, get dressed, read the news, watch Kathy on Bravo, whatever it is you do.
The egg should be cooked but the yolk should still be somewhat runny, assuming that’s how you like it. Otherwise ,give it an extra five minutes to fully cook the yolk. Careful when taking out the pan, as it will be VERY hot. Use tongs to transfer the eggvacado to your plate, and devour with a fork and spoon.
You could also try topping with shredded Mexican cheese and some salsa (add the salsa once it’s out of the oven) for a Mexican twist. Whatever you do, it will be delicious because it involves avocado.