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!
Ingredients
- 2 large Haas avocados
- 8 eggs
- 4 tablespoons butter
- Salt and Pepper to taste
Instructions
- 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!
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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