Baked Avocado & Eggs in a Creamy Lemon Sauce

Baked AvocadoIngredients:

  • 1 avocado cut in half with the pit removed
  • 2 eggs (per avocado if you’re making more than one)
  • Sauce:
    • 1 fresh lemon
    • 2 tablespoons butter or margarine
    • minced garlic
    • 1 tsp pepper
    • corn starch
    • Feta cheese (optional)

Directions:

Pre-heat the oven to 350 degrees.  Place the avocado halves in a muffin pan or a small stoneware that will keep the halves from tipping.  Though you can use the entire egg by removing some of the avocado, I prefer to separate the yolks and add them to the area where the pit was in the avocado (I save the whites for tomorrow morning’s breakfast).  If I have any room, I’ll add a bit of the whites over the top.

Bake avocados & eggs for 15 minutes or until the eggs are how you like them (I like mine over medium so I put them in for 25 minutes.

While that’s baking, zest the lemon and squeeze the juice into a small dish.  Because the amount of sauce is so small, I make it in the toaster oven but you can microwave it.  Add butter/margarine, garlic, and pepper to the dish and heat until thoroughly melted, mixing occasionally.  Once it’s completely melted whisk the cornstarch (or arrowroot) into the mixture until desired thickness (generally about a tablespoon).

Add avocado halves to your plate and allow to cool (picture shows them with sauce & feta but we actually prefer to eat it on the toast as follows).  Run a spoon along the avocado skin once it’s cool enough to handle and use a fork to mush the egg & avocado; scoop out of skin and spread it on the toast.  Drizzle the entire thing with the lemon sauce and crumble feta over it.  Amazing!

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