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