Huevocate (Or… Eggvocado)

Egg + avocado + oven = heaven.

I’ve been making some variation of the huevocate ever since I inherited a 30-some-year-old avocado tree on my property. The avocados that cover this tree every spring are the most massive avocados I’ve ever seen, easily weighing close to a pound each. I mean, look at this thing. I can’t even wrap a hand around it.

Such behemoths are the perfect size for a huevocate — a baked egg (huevo) inside an avocado (aguacate). You know, like an eggvocado. (Quick tip: You can even make this in a Dutch oven while you’re camping!) Think molten lava wrapped in a creamy cloud and topped with crunchy bits of bacon… and you’ve got a huevocate breakfast that’s surprisingly filling. Sometimes I’ll scoop everything out and smear it on toast. Sometimes I’ll eat it as-is. And yes, I eat the whole avocado by myself. (!)

Go as basic or as fancy as you want here. Grate some cheese. Slice a sausage. Do it up with sour cream and salsa. You might even want to eat breakfast for dinner… hey, I’m not telling you what to do. But I am telling you that you should make this now!

Huevocate (Or… Eggvocado)

Makes 1 serving

Ingredients

1 large avocado
2 eggs
1 green onion, chopped
1 strip bacon
Freshly cracked black pepper
Chili powder
Paprika (and/or any other spices you like)

Method

Preheat oven to 425°F.

Slice your avocado in half lengthwise. Remove the pit.

If you have a smaller avocado, you may need to scoop out some of the flesh to create a larger hollow.

Line a baking dish with foil and place your avocado halves in it. If they don’t stay upright, you can slice a bit off the bottom to make them level… or just prop them up creatively against the dish.

Crack an egg into each hollow. Some of the whites may spill over to the side. Gooey is good.

Top the avocados with cracked black pepper, chili powder, paprika, and whatever other spices or sauces float your boat for breakfast. Sprinkle a handful of green onions over everything.

Pop the dish in the oven and bake for 15 to 20 minutes, or until the yolks are done to your liking. I find that 20 minutes in my oven gives me the perfect combination of a cooked white with a soft, slightly runny yolk.

While you wait, fry up a bacon strip until crisp. Drain on a paper towel and crumble it all up.

Pull the huevocate out of the oven and sprinkle bacon bits over the halves.

Umm… What else is there to say? Try not to burn your tongue on it in excitement!