that looks amazing. w/a piece of whole wheat sourdough to dip or spread that on…I may have found my new favorite breakfast.

Excellent idea! I'm definitely going to make it this weekend. Also a good idea when you notice your avocado is getting to ripe. I usually put avocado slices on a good piece of toast together with sliced radishes and some horseradish to give it a little kick.

love, Marijn
http://kitchendesires.tumblr.com/

That and the butter-sautéd avocado with soy sauce video i found yesterday make me want to buy a dozen avocados. Now, if it could get on sale....

(What about the unhealthy fatsand high cholesterol in the egg?) I love avocadoes and I love eggs, but I usually avoid a very heavy breakfast like that one. :-/

I do have a question though, how is it that the avocado holds up in the heat?

anita83, i believe the fats here are the healthy kind, and up to 4 eggs a week is a safe level of cholesterol for most people. a heavy breakfast is pancakes and bacon, enjoy this one without guilt!

I agree with Lukeswife...this is hardly a heavy breakfast and given the protein and fat combo, won't weigh you down and should satisfy you for hours. Love this idea.

Also (and I'm going to be lazy here and neither find nor cite my sources), there have been numerous investigations yielding comparisons between battery eggs and (legitimately) free-range eggs. Free-range eggs are much lower in cholesterol, higher in omegas and whatnot, and generally healthier than the $.69/dozen crapola eggs. They're my favorite source of protein.

Just be aware that with the trendiness of happy-animal labeling in food, you really can't trust many of those labels anymore. Buy eggs from someone you trust and from chickens you've met!

Anita83 - see this recent Washington Post article on heart healthy food myths
http://www.washingtonpost.com/national/health-science/foods-that-are-good--and-bad--for-your-heart/2012/01/17/gIQAOvE6uQ_story.html?tid=pm_national_pop

Specifically on eggs -
Eggs cause heart disease: False. Researchers have conducted a number of long-term cohort studies on eggs and heart disease, which have collectively followed several hundred thousand people. In general, the research has exonerated eggs: Eating up to six a week was not associated with a higher risk of cardiovascular disease (i.e. heart attacks and strokes).

So how can this be if egg yolks are high in cholesterol? Most of our cholesterol is made by the liver, which ramps up production when we eat saturated and trans fats. But cholesterol from food appears to have little impact on most people’s cholesterol levels. And in people it does affect — so- called hyper-responders — studies show there can be an increase in good (HDL) cholesterol along with the bad kind, which helps offset any increased risk. Further, dietary cholestrerol may also result in larger LDL particles, which are thought to pose less of a threat than smaller ones.

Eggs are relatively low in saturated fat, and they contain unsaturated fats, which may be beneficial. Plus, they’re a good source of protein and several vitamins and minerals. They can be a healthful and more filling alternative to high-calorie muffins, bagels and sugary cereals.

This is genius.

That looks delicious and easy! I'll have to give it a try some time. Now I'm trying to think what else you could bake an egg in... A tomato might be a little soft, but how about a pepper? Half a squash? Hmm...
And if you're worried about it being too heavy/fatty, you could always just use the egg white.

Not to go all "Portlandia" on everybody, but "free range" isn't enough anymore - look for eggs from "Pastured" Chickens. Free Range chickens, more often than not, may be roaming freely but still have corn based diets. While Pastured chickens are scratching around in dirt and grass eating bugs and grass, which is really what they are meant to eat.

And Indigo - peppers definitely work, my mother used to stuff a green pepper with quinoa then bake it with an egg on top. Delicious.

ok, so the directions say cook it until its done how you like it... anyone wanna throw out a time range for those of us who are the chef in the family, but who dont eats eggs like this and would like to cook it for someone else? we talking 5 minutes, 10 minutes, or what??

thanks!

Here are some stats for pastured vs. non pastured eggs. Lots more of all the good stuff, significantly less of the bad. http://www.motherearthnews.com/Relish/Pastured-Eggs-Vitamin-D-Content.aspx

hot avocado? i'm skeptical but i HAVE to try. thanks for the idea!

Eggs and avocados have the healthy kind of fats and cholesterol because they're natural. French fries fried in grease...not so much.

Our bodies need fat so we can absorb vitamins and minerals. So don't be afraid of eating natural fats like those found in avocados and eggs!

Oh. Dear. Lord. That is genius!!!

This. Is. Genius. But what kind of seasoning would you recommend on top?

Saw this on lifehacker last week and tried it over the weekend, because runny eggs and avocados are two of my most favorite things. I'd suggest hollowing out a bit more than you'd expect, because my egg whites mostly ran over. They cooked faster than the yolks in the pan which made for a messy clean up. I topped with sea salt, red pepper flakes, and a dash of curry (because that's how I like my guacamole). If you cook in a covered pan on the stovetop, it should take about 5-6 minutes, a little longer if you like your yolks more firm. A piece of toast is a must for soaking up all the extra goodness that you can't get onto your fork!

Oh my goodness... this looks fantastic.

I saw this exact same recipe on Pinterest and HAD to try it. My verdict: horrible! Coming from a LOVER of avocado (and I even make chocolate pudding out of avocado), hot avocado is gross! It loses it's cool, refreshing taste... and gets all stringy. Great idea, not so great taste.

Maybe just poach the egg and place it on top of raw avocado slices? Sounds good to me!

Hah! Thanks for the link love! I'm glad you thought the recipe was as awesome as we did! :D

Lukeswife, Rosebudy and JNS, thank you for the info and the links! I will definitely read those articles.

And the reason I asked was because I thought I remembered reading something in Marion Nestle's "What to Eat" book about eating too many eggs will indeed raise the level of your dietary cholesterol

OMG. Must try. Regarding cooked avocado, it tastes differentish from raw avocado, so some avocado lovers might not like it, while others will. I personally like both, but think of them as different foods. The avocado egg rolls at The Cheesecake Factory are one of my all-time faves.

Hello Tatterhood,

re "Free-range eggs are much lower in cholesterol, higher in omegas and whatnot, and generally healthier than the $.69/dozen crapola egg."

Where do you live you can get supermarket eggs for $.69/dozen?

TIA!

@HECOOKS4THEWIFE - Guilty as charged. I either get eggs from my parents chickens (who, for the sake of appropriate labeling I'm simply going to call "hoodlum wildlings") OR buy them at $2/dozen from a guy at work who keeps a similarly adventurous flock. I don't actually know how much a basic white dozen costs anymore. Yes, I am extremely fortunate in this regard and take advantage of it by eating TONS of them!

I eat a ton of eggs and my good cholesterol is way higher than my bad cholesterol (which is very low). It's partially genetic, but I try to usually eat local pastured eggs and those have lower levels of cholesterol.

All things considered, $3.50 for a dozen eggs isn't exactly a crime. That's probably what most eggs would be worth if they were all properly pastured instead of produced in factory farms. When we buy local we spend about 20 bucks a month on eggs, delicious nutritious saffron-yolked eggs, and it is so worth it. I spend way more than that each month on beer and the beer ain't doing me any favors :)

My two cents on this: take out more of the avocado than you think you should, and cut a little piece off the bottom so it doesn't wobble. I like to season the inside of the avocado with a little bit of salt, pepper, and garlic powder. Crack the egg into a separate bowl, and use a spoon to lift the yolk into the avocado, and then spoon in the whites until the avocado is almost full. That way you don't end up with an overflowing egg mess. Top it with salt, pepper, and more garlic. Sometimes I add a sprinkle of cheese on top too.

Also, save the avocado you scoop out! Mash it up with some salt and lime juice for a quick "guacamole" to put on top of the egg or spread on your toast.

I've tried this, and shying from scooping out most the avocado there wasn't enough room for an egg, I scarcely got more than the yoke in the avocado.
Also unless you're good at cracking an egg with one hand (I'm not), it's hard to not make a mess of it.

I'm with zeelemons, hot avocado is gross! It's personal taste, though. I made those baked avocado fries that were all over Pinterest forever, and I thought they tasted like the smell of dirty diapers... but my husband thought they tasted delicious. So to each their own.

My favorite avocado/egg combination is scrambled eggs topped with salsa and sliced avocado. Or all of the above plus maybe a little cheese and cilantro in a corn tortilla for a breakfast taco.

I sometimes hard boil an egg and put it in an avocado half! Such an unexpectedly good combo.