Baked Avocado and Egg

because some things are better left, well, basic.

Baked Avocado and Egg

The Story
A garlicy, citrusy, and spicy marinade contrasts with the sweetness of coconut milk to create the perfect summer-style soup.

When I traveled to Thailand back in the spring of 2016, I discovered an insatiable love for the spicy, citrusy, and coconut-based soups I ate almost daily. Don't ask me why or how, but anyone who's been under the hot and humid Thai sun can agree that a bowl of ridiculously spicy soup is exactly what your body is craving before making your way down to the beach. Since I'm not blessed with the same fresh and authentic ingredients as when I was in Southeast Asia, this recipe is my attempt to satisfy my hunger for this dish with the ingredients at hand to enjoy in the surprisingly comfortable Norwegian spring sun.

The Ingredients

• 1 Avocado 🥑
• 2 Eggs 🥚
• 3-5 Basil leaves 🌿, chopped
• 1 Lime
• Smoked paprika
• Salt
• Pepper

additional toppings

• Cheese 🧀
• Hot sauce 🔥
• Homemade ketchup or BBQ sauce
• The possibilities are endless, so let your creativity run wild! ✨

The Method

1. Pre-heat oven to 175°C or 350°F.
2. Cut the avocado lengthwise and remove the seed. Depending on the size of the seed and your eggs, use a spoon to scrape out more of the avocado and create a larger cavity. Sprinkle the inside with a dash of salt, pepper, paprika, and lime juice.
3. Crack the egg into the avocado. (Do this step over a small bowl in case some of the egg whites fall out and you need to carve out a bigger hole!) Sprinkle the egg with a pinch of salt, pepper, and paprika.
4. Balance avocados in a baking pan, muffin dish, on if you're feeling really adventurous, directly onto the grill in the oven. 5. Bake for 5-7 minutes, or until the eggs are set to your liking.
5. Remove from oven, plate, and sprinkle with lime zest and chopped fresh basil. Devour and enjoy! 😁