Baked Avocado Eggs and Hollandaise Recipe

Try Baked Avocado Egg with Hollandaise Hearts For Valentine’s Day Photo of California style Avocado baked with egg and Hollandaise sauce by Lisa Keating of EncinoMom.

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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.

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Photo of avocado with raw eggs, ready for the oven.

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.

Frozen Hollandaise hearts top raw egg in avocado halves.

Top with Hollandaise hearts a little salt and pepper to taste and bake in a 350陋 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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Comments

Baked Avocado Eggs and Hollandaise Recipe — 6 Comments

  1. This recipe looks super yummy! I’m going to try it this coming weekend! Thank you for sharing! I’m going to make it with scrambled eggs!
    • Let me know how it turns out! This recipe is very mild, if you like a little spice, top with salsa and skip the Hollandaise – very, California style. 馃槈
  2. OMG, this looks amazing! I can’t wait to try it. I love eggs and avocado…the bacon bits would make it perfect for me. Yum yum yum!!! Thank you Encino Mom for all this great postings!
    • Hi Heather, I recently added avocado chunks to a lemony chicken soup and topped with cilantro. So good! Let me know how your grilled avocado turned out.

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