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Oh, my. Eric outdid himself this weekend. He has now officially established a new bench mark for brunch making. Avocados baked with organic eggs topped with tomatillo salsa, bacon and sweet potato hash… I never could have dreamed this up. He whipped this up in no time – it was such a simple and delicious way to use up the avocados lingering in our pantry. I strongly encourage you to give them a try!




Eric came across this idea (here) and decided to give them a try this weekend. We baked ours with sea salt, cracked pepper, and some fresh bacon crumbles, then topped them with our favorite salsa verde. We discovered that using our cast iron skillet was a huge plus because it helped to bake the eggs from the bottom up, but if you don’t have one there is no need to fret, a regular baking pan will still get the job done.


2 firm, but ripe avocados
4 organic eggs
salt to taste
pepper to taste


Pre-heat an oven to 425°. Toss your skillet in the oven while it heats up. Halve the avocados and make the hole where the pit once resided larger with a spoon. Place them in your pre-heated skillet, taking care to make sure they are as level as possible. Carefully crack the eggs into each avocado and top with salt and pepper to taste. Bake in the oven until your eggs are cooked to your preferred temperature. For an over easy style egg, it will take between 5-10 minutes, depending on your oven.

Eric served our eggs with hot bacon and crispy sweet potato hash (just sweet potatoes, onions and garlic sauteed in olive oil with a dash of salt and pepper) and spicy salsa for a little kick. I didn’t need to eat again until dinner. So good!