Rebecca Longshore Rebecca Longshore
July 29, 2014

With a punch of protein, and a healthy dose of whole grains, the classic egg-in-a-hole has been a breakfast staple for years. While I personally enjoy a little goat cheese melted on top, this dish has never failed me in taste or satisfaction. Wishing to expand on this classic, I explored magazines and food blogs and decided to try two updated and gluten-free versions: a baked egg and avocado and a baked egg and tomato.

Brimming with heart-healthy fat, avocados keep you full for hours. And because I often top off my scrambled eggs or toast with avocados and tomatoes, these creations immediately caught my attention.

 

Ingredients: 

 I made a serving for two. 1 avocado1 tomato4 eggsSalt and pepper to taste

I tried cutting the tomatoes two ways: seeded and cut crosswise in half; or the top chopped off with the entire tomato seeded like a bowl. Though the bowl version failed to work for me, the tomato cut crosswise in half was a beautiful success.

 

 

Preheat the oven to 450°

First, cut the avocado crosswise in half and remove the pit. Take a spoon and scoop out a portion of the avocado to make room for the egg; place the avocado halves in a baking dish. Second, cut the tomato in half crosswise, seed the tomato halves and place in the dish.

 

 

 

Once the avocado and tomato halves are in the dish, crack each egg, one at a time, into a ramekin or small bowl; scoop out the yolk and place in the avocado or tomato halves. Pour the remaining egg whites over the yolks until the holes are completely covered. Sprinkle a little salt and pepper and bake for 10-15 minutes.

 

 

Once these beauties were ready, I was incredibly pleased with the texture and taste. I added pico de gallo, but you can top yours off with cheese, crumbled bacon, or anything you like. Enjoy!

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