Look at that. It sure is pretty! I’m still not convinced that I am a fan of avocado once it’s been cooked, even after my delicious cheesecake happened. At least, not compared to the rich, creamy flavor and texture it imparts when raw. However, a halved avocado with a large seed (removed) provides a perfect vessel for a medium-sized chicken egg, or two quail eggs, so I couldn’t resist giving this a shot. The result is a mess that tastes unique and delicious… though perhaps next time I will just smear my avocado on toast, and top it with a poached egg. I predict that would be less time-consuming; however, if you want a breakfast that cooks while you do something else — drink your coffee, get ready for work, etc. — this is a fantastic idea.
Baked Quail Eggs in Avocado
- 1 avocado
- 4 quail eggs (or two medium chicken eggs)
- bacon, crumbled
- salt and pepper
- sriracha (optional, and not pictured, but delicious)
Preheat oven to 425°F. Halve avocado and remove seed. Place each avocado half into a ramekin to stabilize it in the oven so the egg doesn’t spill out. Crack eggs into a small bowl before pouring into avocado; you may need to use a spoon to make the hole bigger if the seed was small. Salt and pepper the tops, place ramekins on a baking sheet, and bake 15-20 minutes, or until egg whites are cooked to your preference. Top with crumbled bacon, scoop out egg and avocado, smear the whole mess on some toast, and drizzle with a little sriracha.