Egg-Stuffed Baked Avocados
With it being Lenten Season, we’ve been finding even more innovative new ways to cook on our Oyster Bed. This past Friday we had the family over for grilled fish and decided to get creative with some stuffed avocados as a side. Let me tell you, not only was this SUPER easy to throw together, it’s fairly healthy too!
If you’d like to try these out for yourself, here’s what we did:
4 RIPE AVOCADOS
1-2 FRESH JALAPENOS (depending on how much spice you like)
8 TBSPS OF YOUR CHEESE OF CHOICE (we prefer pepper jack or feta)
SEASONINGS: SEA SALT, CRACKED BLACK PEPPER, RED PEPPER FLAKES
Preheat the oven to 375 degrees.
Cut the avocados in half and remove the seeds. Scoop out a bit of the inside so that the hole is big enough to fit the toppings and egg. Lay them hole facing up into The Oyster Bed. Put a TBSP of cheese in each hole. Dice up your jalapenos and disperse them evenly into each avocado. Crack an egg on top of each. Sprinkle desired amount of sea salt, cracked black pepper, and red pepper flakes to each.
Bake for 15-18 minutes, or until the egg white is cooked, but the yolk still slightly runny. You can also bake at 400 degrees for 10 minutes–just keep checking it every few minutes to make sure it’s cooked to your liking.
Other toppings would be great like bacon, crushed croutons, or chives. GET CREATIVE!
If you do get creative, be sure to share your Oyster Bed adventures with us on social media! You can hashtag your Oyster Bed cooking adventures on Instagram, Facebook, and Twitter with the tag #oysterbedathome. Who knows, we may even post your fabulous ideas, and give you credit, of course!
Happy cooking, friends!