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|Calories140Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
De Sutter 6 months ago
Fadi 9 months ago
Great recipe, would recommend adding some paprika to the egg to enrich the flavor.
Culinary C. 2 years ago
The recipe had a typo in it. the temperature was supposed to be 425. I have updated this post and corrected the mistake. Also, I update how to add the egg. Start with the yolk, then spoon in as much egg white as the avocado will hold. This way you don't need to scoop out the avocado. I made this recipe again this way and it worked much better. The egg can be a bit runny at 15 minutes but I found that overcooking the avocado made it taste funny. 15 to 20 minutes gave me a lightly poached egg and the avocado was not over cooked. My apologies for the confusion.
Michael Popov 4 years ago
As with Ethan S, I scooped out a decent amount of avocado flesh, and used a medium-sized egg, and the whole egg still would not fit in and spilled out. Besides, 225F for 20min did not do anything, so I had to keep in there for a further 10min on 390F. Taste wasn't too great either. I'll follow Ethan's idea and up the temperature to 300 from the start and see how that goes.
Ethan S. 4 years ago
I made this as the recipe specified with a fairly large avocado and 2 large eggs. I scooped out some of the avocado from each half as the recipe stated, but the egg only fit maybe half of the egg whites. The rest spilled out on to the pan. Next time I'll try half an egg for each piece of avocado rather than a full egg for each. I baked this at 225 (sea level) for 20 minutes as the recipe stated, but it wasn't close to done. I tried upping the temperature to 300 then 400 to finish its baking. The end result was mediocre and not baked well. I think I'll try 300 degrees next time for 20 minutes, and see how that turns out. The overall idea of the recipe is great, and it looked great coming out of the oven, but I think the consistency and time/temp needs some tweaking different from what the recipe states.