Avocado Egg Cups
Posted on September 25, 2012
Breakfast!
If you are feeling up to something a little unconventional for breakfast and want a bunch of protein, try this out. Eggs baked into avocados with cheese, sesame, salsa and spices. Be warned: the avocado takes on a smoky flavour after it’s done being cooked, so if that isn’t your thing I don’t recommend this.
If the consistency is too soft for you, try eating it on a toasted bagel or with nachos! Since the flavour turns smoky throughout the avocado, this would be a pretty good topping for a burger as well.
Ingredients
- 1 avocado
- 2 small eggs
- Cayenne pepper to taste
- 1/3 cup cheddar cheese
- Fresh parsley to taste (and for garnish)
- Handful of sesame seeds
- Salt and pepper to taste
- 1/3 cup salsa
Method
Preheat the oven to 425 degrees.
Cut the avocado in half, lengthwise. Discard the pit and make sure there is enough space to fit the contents of the egg in the avocado; you may have to scoop some out.Sprinkle some assorted spices and some parsley on the bare halves.
Crack one egg into each half of the avocado (they can tip so be careful). Sprinkle sesame seeds, cheese and more spices on top.
Bake for 20-25 minutes depending on how cooked you like your egg. I baked mine for quite some time because I didn’t want a “mushy” consistency. Let cool for a minute, and serve with salsa.
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Baked Eggs in Tomato Cups
Rushed mornings should not mean no breakfast. You can prep this recipe in 2 minutes the night before (literally) so everything will be ready to go in the morning. Bake the cups while you’re doing your daily morning routine so by the time you’re ready to leave you can eat this and go.
This recipe is only for a single serving, but you can easily duplicate it. It’s also very flexible; if you prefer different herbs other than Italian, add those on instead. There’s practically no prep time needed either, since all you have to do in slide the top off the tomato and scoop it out. The rest is just baking and it’s ready to go!
These are similar to the Avocado Egg Cups I made a while ago, but these are a different meal because the tomato is much lighter than the avocado, and you don’t get that ‘smoky’ taste after baking it.
I adapted this recipe from one I made a few years ago from an issue of Vegetarian Times. I find the hot sauce makes a big difference in flavour at the bottom of the tomato. This is great to just eat on its own, or you can slice it up and put it between toast to add some texture. This doesn’t necessarily have to be a morning meal either; if you’re having people over for a barbecue this makes for a creative side.
Ingredients
Makes 1 serving
- 1 medium-sized tomato
- 1 large egg
- 1 tsp. dried Italian herbs
- 1/4 tsp. hot sauce
- 2 tsp. Swiss Emmental cheese or parmesan, finely grated
- Salt and black pepper for seasoning
Method
Preheat oven to 425 degrees F.
Cut the top off tomato and scoop out the insides so it’s hollow. You may have to cut a very small amount off the bottom of the tomato just so it doesn’t tip over, but only do this if necessary so liquid won’t leak out.
Sprinkle 1/2 tsp. Italian herbs in the bottom of the tomato cup. Add in hot sauce, cheese, salt and pepper to taste. Crack egg into centre of the tomato, and top with remaining dried herbs; add extra salt and pepper if desired. Sprinkle remaining cheese on tops of eggs, and bake in oven for 30 minutes. Serve immediately.
>via: http://thevegetarianginger.wordpress.com/2013/03/05/baked-eggs-in-tomato-cups/