Basted Avocado Eggs

5 from 5 votes

Runny‑yolk eggs tucked inside crispy‑edged avocado halves, finished with a spoonful of warm basil‑flecked tomatoes. This 15‑minute skillet recipe proves breakfast can be both luxurious and effortless.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

12-inch cast iron skillet

Ingredients

2 tablespoons oil I used avocado oil
1 large avocado cut in half, seed removed, scooped out of skin
1 cup cherry tomatoes fresh, whole, stems removed
2 large eggs
1 tablespoon basil fresh, minced
salt and pepper to taste

Instructions

Scoop some avocado where the seed was to make a larger well for the egg. Just eat what you scooped out.
In a heavy bottom skillet or pot with a fitted lid, heat 2 tablespoons oil. Add avocado halves from 1 large avocado, taking care not to let them break. Also add 1 cup cherry tomatoes to the pan. Allow them to cook in the hot oil 3-5 minutes.
Crack 2 large eggs into each half and add 3-4 tablespoons of water to the bottom of the pan. Be careful as the water might splatter in the hot oil. Cover tightly with lid to poach the eggs with the steam.
After 5-10 minutes, check doneness of eggs by jiggling them. You want the yolks to remain runny while the whites get fully cooked.
Use a spatula to transfer the avocado eggs to a plate. Add 1 tablespoon basil to the tomatoes in the pan and stir to combine, the top eggs with tomato mixture. Season with salt and pepper to taste.

Nutrition