If you’re on Pinterest you would have seen, at some point, images of eggs baked in avocado. The idea intrigued me, but a simple mix of avocado and egg sounded, well, quite frankly, not that exciting to me. I also wasn’t sure how I felt about cooked avocado, but let’s just say that avocado baked eggs with crème fraîche and herbs was a revelation. Soft, delicious and buttery, thanks to the avocado, which was warmed rather than cooked. To dress up this dish I headed down the oeufs en cocotte using the avocado in place of a ramekin, making oeufs en avocat and adding a few herbs, namely thyme and parsley, but you can use whatever you have on hand. I also added a naughty, but delicious sprinkling of grated cheese. The trick with this dish is to use large avocados and to hollow out a bit of room in the avocado to accommodate the egg and crème fraîche. Attempt this dish with a small avocado, or don’t hollow out enough space to accommodate the egg and you’ll end up with a mess. Let’s just say I learned from experience. To bake the eggs place the avocado inside ramekins as the avocado will be baked in a water batch. You want the avocados to be a tight fit in the ramekin so they don’t topple over and lose their filling. Alternatively, you can carefully wrap the avocado (before adding the egg and crème fraîche filling) with foil and make a foil stand so that the avocados will be steady and safe from the water in the water bath. Dress this dish up or down as you like, and serve with toast soldiers or steamed asparagus spears.
- 2 large avocados
- 4 tbs crème fraîche or double cream
- 3 sprigs of thyme, leaves picked
- 2 tsp parsley, finely chopped
- salt and pepper
- 4 large eggs
- ¼ cup grated cheddar cheese
- Preheat the oven to 180 celsius (350 Fahrenheit) and boil the kettle.
- Halve the avocados, remove the stone and use a spoon to scoop out roughly ⅓ of the flesh. Place the avocados inside the ramekins and ensure they are well nestled so that they won't topple over. Alternatively wrap the avocado base well in foil and making a stand to keep the avocado steady and out of the water.
- Combine the crème fraîche, thyme, parsley and salt and pepper in a bowl and stir to combine. Divide half the mixture between the avocados. Carefully crack an egg into each of the avocados. Top with the remaining crème fraîche and grated cheese.
- Place the ramekins inside a large roasting tray and place on the shelf in the oven and add the boiling water from the kettle so that the water comes up to half the height of the ramekins. Bake for 15 minutes and serve immediately with toast soldiers or steamed asparagus spears.
Disclosure This post was sponsored by Australian Avocados. As always, all opinions are my own.
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