📝 About This Recipe
Elevate your morning ritual with this elegant, protein-packed Paleo staple that marries the buttery richness of a ripe Haas avocado with the silky texture of a perfectly baked egg. This dish is a nutritional powerhouse, offering healthy fats and high-quality protein to fuel your day without the need for grains or dairy. Finished with a sprinkle of salty prosciutto and fresh herbs, it’s a sophisticated yet simple breakfast that looks as beautiful as it tastes.
🥗 Ingredients
The Base
- 2 pieces Large Haas Avocados (ripe but firm to the touch)
- 4 large Pasture-Raised Eggs (at room temperature)
The Seasoning & Toppings
- 2 slices Prosciutto (finely chopped and crisped in a pan)
- 1 tablespoon Extra Virgin Olive Oil (first cold pressed)
- 1/2 teaspoon Flaky Sea Salt (Maldon or similar)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Fresh Cilantro or Parsley (roughly chopped for garnish)
- 1/2 piece Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Prepare a rimmed baking sheet or a cast-iron skillet. You can line it with parchment paper for easier cleanup, though the avocados will sit directly on the surface.
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3
Slice the avocados in half lengthwise and remove the pits. If the avocados don't sit flat, slice a tiny sliver off the bottom of the skin to create a stable 'base'.
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4
Using a metal spoon, scoop out about 1 to 1.5 tablespoons of the avocado flesh from the center of each half. This creates a larger 'well' to ensure the egg doesn't overflow.
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5
Place the avocado halves on the baking sheet. Lightly brush the exposed green flesh with a touch of olive oil and a tiny pinch of salt to prevent browning and enhance flavor.
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6
Crack each egg into a small ramekin or bowl first. This allows you to check for shells and makes pouring more precise.
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7
Carefully slide one egg yolk into each avocado hole, then follow with as much egg white as the cavity can hold without spilling over the edges.
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8
Season the tops of the eggs generously with the flaky sea salt, cracked black pepper, and red pepper flakes if using.
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9
Carefully transfer the baking sheet to the oven. Bake for 15 to 18 minutes. At 15 minutes, the whites should be set but the yolks will remain runny; at 18-20 minutes, the yolks will be medium-firm.
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10
While the eggs bake, quickly sauté the chopped prosciutto in a small pan over medium heat until crispy (about 3-4 minutes). Set aside on a paper towel.
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11
Remove the avocados from the oven once the egg whites are opaque and no longer jiggle when the pan is moved.
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12
Immediately garnish with the crispy prosciutto, fresh chives, and cilantro. Serve warm with a fresh lime wedge on the side.
💡 Chef's Tips
Choose avocados that are slightly firm; if they are too soft, they may become mushy when baked. If your egg whites are running over, try separating the yolk first, placing it in the avocado, and then adding the white slowly. To keep the avocados from tipping over in the oven, you can nestle them into small piles of coarse salt or use a muffin tin. For a different flavor profile, swap the prosciutto for crumbled sugar-free bacon or a dash of smoked paprika. Don't discard the scooped-out avocado flesh! Use it for a quick side salad or mash it onto a plate as a base for the 'boats'.
🍽️ Serving Suggestions
Serve alongside a handful of fresh arugula tossed in lemon juice and olive oil. Pair with a cup of black organic coffee or a warm turmeric latte. Add a side of sautéed mushrooms and spinach for extra micronutrients. Top with a spoonful of fresh Pico de Gallo for a bright, acidic contrast. Enjoy with a few slices of smoked salmon for an ultimate 'Surf and Turf' Paleo breakfast.