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