Baked Eggs in Avocado with Wilted Spinach
Nutritional Information
Whole-food, minimal-fat breakfast: eggs baked inside avocado halves, served on a bed of quickly wilted spinach and halved cherry tomato.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 wholes large ripe avocados
- 4 wholes large eggs
- 4 cups baby spinach
- 6 wholes cherry tomatoes, halved
- 1 clove garlic, minced
- To taste sea salt
- To taste freshly ground black pepper
Preheat oven to 425°F (220°C). Halve avocados and remove a bit more flesh from the cavity if needed to fit an egg.
Crack one egg into each avocado half (use 4 halves). Season with a pinch of salt and pepper. Place on a baking tray stabilized with crumpled parchment or a small indent so they don't tip.
Bake 12–14 minutes until egg whites set but yolks remain slightly soft (time varies by oven).
Meanwhile, in a hot skillet, add minced garlic with a splash of water, add spinach and wilt quickly (about 1–2 minutes). Remove, season lightly, and divide onto plates. Top with baked avocado eggs and halved cherry tomatoes.
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