I’m bringing as much of Mexico home with me – and to you – as possible, starting with these. I’ve got a soft spot for breakfast foods, especially Mexican-style breakfast foods. And since I can’t eat chilaquiles every day and still fit through the door, these are a good substitute. I can’t figure out why had I never seen these or thought of it before? It’s not a new idea in this paleo-friendly world. And I eat avocados almost every day so why didn’t I think to put an egg on it? In it?
But now I will forever associate this dish with sunny mornings in Baja, so that really was the best way to discover it, wasn’t it? I can see the clear sky and palm trees now. Listen real close and maybe you can hear the ocean…
These are so simple, great for a quick weekend breakfast or brunch for a crowd. They can be served at room temperature, so you can make them a bit ahead of your guests’ arrival.
Baked Eggs in Avocado with Chorizo and Queso Fresco
4 eggs (medium or large)
1 link fresh chorizo
1/4 cup queso fresco (or cotija)
Preheat oven to 425 degrees
Cut avocados in half and remove pits.
Carve out more avocado around the pit area to make room for the egg. Set aside for serving.
Place avocado halves into a muffin pan to ensure they stay level when baking (You could also make a ring of foil for a base.)
Crack eggs into a bowl. Gently lift each yolk out of the bowl and place into the hole in the avocado. Then add egg white until the hole in the avocado is full.
Now, I didn’t really believe this instruction when I was first researching this recipe. But trust me, unless you have a huge avocado, you can’t just crack the egg right into it. That egg white is just gonna go free-wheelin’ over the side of the avocado into the bottom of the muffin tin.
Season with salt and pepper.
Bake for about 15-18 minutes, until the whites are set. (The yolk won’t be runny, sorry.)
While avocados are in the oven, heat a small skillet over medium heat. Remove the chorizo from its casing and break it apart. Sizzle in the pan until fat has rendered and the meat is crispy. Remove from skillet and drain on a paper towel.
Remove avocados from oven and allow to cool slightly. Transfer to a plate and sprinkle with chorizo and queso fresco. Serve with hot sauce if desired.
These can be served immediately or at room temperature.