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
Ingredients:
- 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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Let us know what you think of this recipe in the comments below!
It looks healthy and full of flavor.
ReplyDeleteLooks great, my husband loves avocados. Prefect for breakfast.
ReplyDeleteIt looks yummy. I love avocados and eggs.
ReplyDeleteI can't wait to give this recipe a try.
ReplyDeleteThis looks absolutely delicious and I love that it's vegetarian~
ReplyDeleteI love all the ingredients and never would have thought to try the combination...I don't think I've ever had baked avocados. These look great!
ReplyDeleteThis looks so delicious! Victoria Ess
ReplyDeleteI've never made anything like this or had anything like this. I would be interested in trying. Sounds very different.
ReplyDeleteI am a huge fan of avocado and am always looking for new recipes!
ReplyDeleteI think it looks great, I would love to eat it.
ReplyDeleteI'm not fond of avocado's, but it doesn't look too bad.
ReplyDeleteThis sounds really good, avocado's don't have much flavor and this recipe would give them some.
ReplyDeleteI think this looks delicious, I love avocado.
ReplyDeleteI'm always down for any recipe featuring avocado! Though I think my roommate (addicted to spicy snacks) would be even more of a fan!
ReplyDeleteThis recipe Looks great, my son loves avocados. We will have to give this a try
ReplyDeleteSay what? This looks delicious and I never would have thought of it! I cant wait to try it.
ReplyDeleteI love any recipes with avocados. They are always in my house.
ReplyDeleteJust the thing for a tasty Cinco de Mayo!
ReplyDeleteI think this looks very delicious!
ReplyDeleteI think this recipe is perfect for my low carb diet plan!
ReplyDeleteI love avocados and would never thought of putting an egg in it. This looks really good.
ReplyDeleteAvocados + eggs = superfood power couple!
ReplyDeleteLooks great! I love avocados
ReplyDeleteOh I love avocados, but do not have many recipes with them! Oh I would love this and cannot wait to try it!
ReplyDeleteI would love to make this for Easter Sunday brunch!
ReplyDeleteWhat a cool recipe! Thanks for sharing.
ReplyDeleteWe really don't like avocado.
ReplyDeleteThis recipe looks great!
ReplyDeleteIt looks yummy. I love avocados and eggs
ReplyDeleteIt is healthy and beautiful pleasing to the eye
ReplyDeleteI-LOVE-LOVEEEE-avocados...I-would-be-happy-to-try-this-recipe---although-without-cilantro-because-I-hate-cilantro.
ReplyDeleteI-would-have-to-be-sure-the-salsa=was-very=very-mild.
That-is-if-I-could-stop-myself-from-eating-the-avocados-plain-before-I-got-the-recipe-made,-because-I-love-them-TOO-much!
Haha
The Southwestern Egg Stuffed Avocado is amazing and so healthy! Avocados are on sale this week and I am going to make this recipe!
ReplyDeleteGreat recipe idea.I love that it's healthy, easy, and pretty. I don't think I've ever eaten cooked avocado.
ReplyDeleteThis Southwestern Egg Stuffed Avocado recipe looks easy to make.
ReplyDeleteThis looks so yummy! I can't wait to try this recipe.
ReplyDeleteIt looks pretty good, I wish I liked avocados...
ReplyDeletethis is probably a little too unique for my family ;)
ReplyDeleteIt looks really delicious I could see eating it for brunch.
ReplyDeleteI love anything with avocado. It looks great. I like my eggs a bit more done but I would for sure enjoy this.
ReplyDeleteellen beck
I think this looks delicious with the avocado and eggs!
ReplyDeleteThis looks like a great tasting recipe, and is so simple as well! Thanks for sharing!
ReplyDeleteThis looks great! I think I could get over the fact that the avocado is warm.
ReplyDelete