Roasted Eggs with Avocado

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

   Tip: A hot oven ensures the egg whites cook through while keeping the yolk runny.

2. 2

   Scoop out a small amount of avocado flesh from the center of each half to create a slightly larger cavity for the egg to nestle into comfortably.

   Tip: Don't remove too much or your avocado halves will lose structural integrity.

3. 3

   Place the avocado halves cut-side up on your prepared baking sheet, spacing them evenly apart.

   Tip: If your avocados rock, place them on a bed of crumpled foil to keep them steady.

4. 4

   Crack one egg into each avocado cavity, being careful not to break the yolk. Season the eggs with sea salt and black pepper to taste.

   Tip: Use fresh eggs for the best presentation with intact yolks.

5. 5

   Drizzle the olive oil around the avocado halves on the baking sheet, then sprinkle minced garlic over the eggs.

   Tip: The oil helps the avocado flesh cook evenly and prevents it from browning too quickly.

6. 6

   Roast in the preheated oven for 15-18 minutes, until the egg whites are set but the yolks still jiggle slightly when gently shaken.

   Tip: Check at 15 minutes for your preferred doneness level.

7. 7

   Remove from the oven and carefully transfer the roasted eggs and avocado to serving plates.

   Tip: Use a thin spatula to transfer without breaking the delicate eggs.

8. 8

   Finish with a light drizzle of chili oil, a sprinkle of fresh cilantro, red pepper flakes, and a squeeze of fresh lime juice.

   Tip: The lime juice brightens the rich avocado and complements the warm spices beautifully.