Avocado Eggs in a Basket

Do you ever make eggs in a basket?  My husband’s family does (they call them “eggs in the middle”) and since we’ve been married, I’ve taken on the tradition of making them.  You know, cut a hole out of a piece of buttered bread with a biscuit cutter, place in non-stick skillet to toast…crack an egg in the middle…cook a little longer, then flip to cook the other side.  The end result is delicious buttery, toasty goodness with that fried egg right in the middle.   So, the other day I was digging through my refrigerator, trying to come up with something for breakfast, I found some avocados that needed to be used before they went bad.  I thought, why not make eggs in a basket with these?

There’s something so good about creamy avocados with eggs.  I had never really given it a lot of thought until last year when I was contacted by Avocados from Mexico to do some breakfast with avocados recipes.  It was then that I found out just how delicious avocados could be for breakfast…you should try it!  My Avocado Omelet, Breakfast Bruschetta, and Breakfast Nachos were a big hit at our house and paired these two new friends together very well!

Avocado Eggs in a Basket

 

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Ingredients

• 2 large Haas avocados
• 8 eggs
• 4 tablespoons butter
• Salt and Pepper, to taste

Instructions

1. Cut each avocado in half and remove seed. Scoop avocado in one whole piece from the skin with a large metal spoon. Thickly slice each avocado into four large slices. Melt two tablespoons butter in a non-stick pan and place two avocado slices. Crack one egg into each avocado and sprinkle with salt and pepper; fry for about 30 seconds or until whites start to set. With a spatula, carefully flip avocado. Repeat with remaining avocados and eggs. Serve warm with a side of bacon!

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