Try Baked Avocado Egg with Hollandaise Hearts For Valentine’s Day

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I love these Hollandaise hearts, so cute and such a fancy flourish in a flash. I’m sure it’s some sort of cooking faux pas, but it’s working for me.

So here you go: Cut a beautiful California avocado in half. Mine was just ripe and still firm. Remove the pit (you can start your own tree in a sunny window as long as the fruit hasn’t been previously refrigerated). Crack a farm fresh egg into the hollow of each avocado half. The white will most likely overfill the avocado. Next time, I will reserve most of the white to make meringues.

Top with Hollandaise hearts a little salt and pepper to taste and bake in a 350ª oven for 30 minutes. These would be amazing topped with crumpled bacon, too. I squeezed on a little lemon and served them with crusty French bread and grilled tomatoes. Enjoy!

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