Baked Eggs in Avocado Boats

This impressive dish is simple, elegant, and perfect for brunch. Eggs are baked directly inside scooped-out Morro Creek Ranch avocado halves, creating a delicious, healthy, and self-contained meal.

Ingredients:

• 2 large Morro Creek Ranch Hass avocados, halved and pitted

• 4 small or medium eggs (one for each avocado half)

• 1 tablespoon chopped fresh chives or cilantro

• 1/4 teaspoon sea salt

• 1/8 teaspoon black pepper

• Optional: A sprinkle of cheese (feta or cheddar) or a dash of hot sauce

Instructions:

1. Preheat and Prep Avocados: Preheat your oven to 400°. Scoop a small amount of flesh from the center of each avocado half to create a larger ‘well’ for the egg.

2. Stabilize: To prevent the avocado halves from tipping, you can either slice a very thin layer off the bottom of the skin or place the halves securely in a muffin tin.

3. Add Eggs: Gently crack one egg into the well of each avocado half. If the well overflows, pour off some of the egg white before baking.

4. Season: Sprinkle the eggs and avocado with salt and pepper.

5. Bake: Bake for 15-20 minutes.

   • 15 minutes: The egg white will be set, and the yolk will be runny.

   • 20 minutes: The egg will be set throughout (well-done).

6. Garnish and Serve: Carefully remove the avocado boats from the oven. Garnish with fresh chives or cilantro and an optional sprinkle of cheese or hot sauce. Serve immediately.