This Southwestern Egg Stuffed Avocado recipe is in partnership with Eggland's Best Eggs!
A Sunday morning without brunch is like a jelly sandwich without peanut butter. It's just wrong!
I had the most delightful brunch today with some other Arizona bloggers at a gorgeous resort in downtown Scottsdale, and everything just felt right. Mimosas and bloody marys were flowing, the sun was shining, everyone was wearing gorgeous floral dresses--everything was just picture perfect! But I've gotta be honest here. My brunch is never that perfect. Ever.
Sunday brunch these days looks like this: Adam and I sit in our kitchen in our pajamas and have an egg with a cup of coffee at around 11 o'clock when he's on his lunch break. Don't get me wrong, I love being able to sit down and have a meal with him since we both work from home. But sometimes, I just want to get dolled up and have a mimosa at the base of a mountain next to a fountain (seriously, today was awesome and only happens once in a blue moon!) Mornings when I want something more but don't have the time or ability to go out for brunch, I lean to my recipe idea journal and try to whip up something special for the two of us to enjoy at home.
This avocado stuffed with egg and topped with our favorite Southwestern fixings is the perfect at-home brunch recipe! It's easy to make, absolutely gorgeous (so you can still snap a picture of it and share it to Instagram #brunchsohard), filling enough to hold you over until your afternoon snack, and incredibly delicious!
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Southwestern Egg Stuffed Avocado
- 4 large eggs (I used Eggland's Best Eggs)
- 2 large avocados
- 1 tablespoon of cilantro
- 1/2 teaspoon of salt and pepper
- 1 tablespoon of salsa casera
- Pre-heat the oven to 425 degrees (F).
- Split open the avocados and remove the pits.
- Place the avocado halves into a baking pan.
- In a small bowl, crack 4 large eggs while carefully preserving the yolks.
- Spoon an egg yolk into each avocado. If the hole is not full, spoon in more egg white to fill the avocado.
- Sprinkle each avocado with salt, pepper, and cilantro.
- Bake the avocados in the oven at 425 degrees (F) for 10-12 minutes or until the egg is fully cooked.
- Remove them from the oven and drizzle them with a spoon full of salsa casera.
- Serve immediately and enjoy!
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