WEEKDAYS 1e|12c|p

Michael Symon's Eggs in Avocado with Tomato and Basil

Eggs AvocadoTomatoBasilMichaelSymon
Avocado Cups
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Eggs in Avocado with Tomato and Basil Recipe: Bake your eggs in avocado cups for a fresh take on breakfast.
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ingredients
  • 2 Avocados
  • Kosher Salt and freshly ground Black Pepper
  • 4 tablespoons Olive Oil
  • 4 large Eggs
  • 1 cup Cherry Tomatoes (halved)
  • 1/2 cup fresh Basil leaves (torn)
  • 1 Lime (grated zest and juice)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Put a large Dutch oven over medium-high heat.
  • 2
    2 Avocados
    Kosher Salt and freshly ground Black Pepper
    Halve each avocado lengthwise. Peel and pit the halves. Using a spoon, scoop out some of the avocado where the pits were to form a donut hole that goes clear through each half. Lay the avocados out on a cutting board, top with plastic wrap, and gently press down to slightly flatten the pieces. The idea is to make thick but flat slices, each with a hole in the center. Season both sides with salt and pepper.
  • 3
    4 tablespoons Olive Oil
    4 large Eggs
    To the preheated pan, add 2 tablespoons of the olive oil. Add the avocado slices cut-sides down and cook until they begin to brown, about 1 minute. Flip the avocados and carefully crack 1 egg into each hole. Season the eggs with salt and pepper. Reduce the heat to medium-low, cover, and cook until the egg whites have set up but the yolks are still runny, about 3 minutes.
  • 4
    1 cup Cherry Tomatoes (halved)
    1/2 cup fresh Basil leaves (torn)
    1 Lime (grated zest and juice)
    Meanwhile, in a medium bowl, mix together the tomatoes, basil, lime zest and juice, and remaining 2 tablespoons olive oil. Season with salt and pepper. 
  • 5
     
    Top each avocado and egg with some tomato salad and serve. 

    Helpful Tip:
    1. Cooking an avocado that’s slightly under-ripe makes it more flavorful.
 
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