Baked Eggs in Avocado
and butterhead salad with pears / pecans

Name: Baked Eggs in Avocado
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Avocados, halved; 2 tsp Lime juice; 8 Eggs; 1 tsp Hot sauce (opt); 1/3 cup Pecan halves; 1 tsp Chives, chopped; 2 tsp Mustard, Dijon; 2 tsp Honey; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1 Pears, sliced; 1 head Lettuce, butterhead (sub green leaf), leaves torn

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

For a paleo-friendly alternative to avocado toast, we love these egg-stuffed baked avocados. You get the creamy combination of avocado and runny egg yolk in a protein-packed dish that's fun to make and serve.

Ingredients

Metric

Servings:

Baked Eggs in Avocado:

Avocados - 4 , halved
Lime juice - 2 tsp
Eggs - 8
Hot sauce (opt) - 1 tsp

Butterhead Lettuce Salad:

Pecan halves - 1/3 cup
Chives - 1 tsp , chopped
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp
Pears - 1 , sliced
Lettuce, butterhead (sub green leaf) - 1 head , leaves torn

Prep

Toast pecans - Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. (Can be done up to 5 days ahead)
Make vinaigrette - Chop chives. Whisk chives with mustard, honey and lemon juice. Slowly add olive oil while whisking. (Can be done up to 5 days ahead)
Pears / Lettuce - Prep as directed and combine.
Avocados - Slice avocados in half and remove seeds. Place avocados, cut-side up in ramekins or in a small baking dish, leaned up against the sides so that they don't tip over. Squeeze lime juice over the cut-side of the avocados (to prevent browning) and season with some salt and pepper.

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Make

Heat oven to 425F / 218C.
While oven heats, assemble avocado cups. Working with one egg at a time, crack egg into a small cup. Use a spoon to transfer egg yolk to an avocado half, placing the yolk where the seed was. Pour egg white over yolk just to fill the avocado (you may not be able to fit all of the egg white). Continue until all the avocado halves are filled. Season the top of the eggs with some salt and pepper.
Bake avocados until the egg whites are set and yolks are still soft, 10 to 12 minutes.
Just before serving, toss pears, lettuce and pecans with half the vinaigrette. Add remaining vinaigrette until salad is dressed to your liking.
Serve avocados with hot sauce on top. Enjoy with salad on the side.

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