Thursday, September 13, 2012

Avo-egg-cado


I call this Avo-egg-cado. Or shall I call it EVC-cado?

Just 200 degrees Celsius for 15 mins to get creamy, gooey, baked eggs with avocado.



13 comments:

  1. My girl will love this. But it is hard to find avocados that are just ripe to eat.

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  2. This is interesting. I meant to buy some for my salad and now I can try baking it with egg.

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  3. interesting combination. bet it is really creamy.

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    Replies
    1. Try it, Edith. But pour the egg in slowly and stop when it's full or the whites will run all over like mine. Which is kind of nice too, actually.

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  4. wow, interesting idea, I must try!

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  5. Eggs give me the heebie-jeebies, but I love avocados, so maybe I'll stuff it with feta or mozzarella or bacon or maybe I'll just do eggs for my boys. No doubt, they'll wolf down the lot. I too find it near impossible to find avocados perfect for eating on the day of purchase. They're rock hard, and after a few days in the rice bin, they're nice and soft, but dotted with yucky black spots inside :P Very pretty pics - love the colours, and I'm having some serious baking dish envy over here...

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  6. I have one avocado to play with tomorrow morning! It's Saturday and I make eggs, so it's perfect. I can't wait to try this!

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