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
1 large avocado
1 green onion, chopped
1 strip bacon
Freshly cracked black pepper
Paprika (and/or any other spices you like)
Making Your Huevocate (Or… Eggvocado)
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!
Silly Little SheepSeptember 20, 2015 at 2:52 am
I made it today, it made the most awesome brunch! I put cheese on top and just salt and pepper, had it with tomatoes and toast. Yum! thank you for sharing.
Linda LySeptember 25, 2015 at 11:11 pm
You’re welcome! So happy you enjoyed it!
KatrinkaNovember 11, 2013 at 10:09 pm
I have tried this recipe a couple of times and it has turned out pretty well. Just one thing though, how do I eat it without looking like a complete pig? I would love to serve it as a brunch item but find it a little awkward to eat. Any advice?.
Linda LyNovember 12, 2013 at 12:42 am
I use a spoon to scoop the avocado and eat it right out of the shell. Easy and neat!
KatrinkaNovember 14, 2013 at 8:05 pm
Thanks. I tried it again tonight and it worked really well. I added crumbled bacon, salt and pepper and then I could not help myself, some blue cheese. yum! this recipe is a keeper. Definitely going to use it for brunch, with croissants, black currant jam and lots of lovely coffee!
theGardenBettyMay 30, 2013 at 9:01 pm
Egg and avocado for breakfast? Please and thank you. Huevocate (Or… Eggvocado) http://t.co/pYGVCwki5Z #recipe
theGardenBettyMay 30, 2013 at 3:02 pm
Think molten lava wrapped in a creamy cloud and topped with crunchy bacon bits. Huevocate (Or… Eggvocado) http://t.co/qGn3VT25rT #recipe
Erin FaithMay 30, 2013 at 11:38 am
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bampittMay 30, 2013 at 11:20 am
This looks incredible for breakfast! http://t.co/IphYp90FKS
theGardenBettyMay 30, 2013 at 9:04 am
Perfect for breakfast. Or breakfast-for-dinner. You decide. Huevocate (Or… Eggvocado) http://t.co/Z9RQG029AA #recipe
Jenn SankaryMay 29, 2013 at 11:38 pm
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Larry PeitersenMay 29, 2013 at 11:38 pm
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Jenn SankaryMay 29, 2013 at 7:18 pm
Yum! I’m totally going to make these this weekend! Thanks <3
theGardenBettyMay 29, 2013 at 6:02 pm
It’s an egg. It’s an avocado. It’s… Huevocate (Or… Eggvocado) http://t.co/7ayVGHK2l5 #recipe
michelleMay 29, 2013 at 4:15 pm
This looks decadent! I’m so jealous and would love to have an avocado tree. Have you ever considered making oil?
Linda LyMay 29, 2013 at 6:31 pm
No… I rarely use avocado oil, so the effort spent making it (not to mention how many avocados it would take to extract a usable amount) isn’t worth it for me. I’d rather just eat them. 🙂
theGardenBettyMay 29, 2013 at 12:03 pm
A simple one-dish breakfast to put on the menu tomorrow morning: Huevocate (Or… Eggvocado) http://t.co/txnYzRFkZy #recipe
Rolo SolisMay 29, 2013 at 11:23 am
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Cindy MartinMay 29, 2013 at 8:08 am
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iwonawMay 29, 2013 at 7:38 am
I’d prefer “Eggvocado” 🙂 Looks very delicious. I think they both fit together so well, because they share almost the same shape 😉 But to be serious again: I once made little cups out of bacon (take the backside of a muffin baking pan) and put it in the oven. Then I put avocado AND egg inside. This was very tasty, too. Have a nice day. Cheers from Vienna.
Linda LyMay 29, 2013 at 6:37 pm
That sounds delicious! I love making breakfast bites in muffin pans.
Renée Girard GroeningMay 29, 2013 at 6:23 am
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Jun IguchiMay 29, 2013 at 6:23 am
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BG_gardenMay 29, 2013 at 6:01 am
Huevocate (Or… Eggvocado):
Egg + avocado + oven = heaven.
I’ve been making some variation of the huevocate ev… http://t.co/syMD06iKty
theGardenBettyMay 29, 2013 at 6:00 am
Blogged on Garden Betty: Huevocate (Or… Eggvocado) http://t.co/FVIaIHgl1t