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Avocado & Egg prep

Avocado & Egg prep

This recipe is so simple and can easily be modified to fit your taste buds and items on hand.  Obviously avocados are not grown locally, that is the only downside to this meal… I usually look for ones grown in the USA.  Avocados are also listed on the “Clean 15” so purchasing Organic isn’t necessary.  Bacon can also be eliminated if you don’t have it on hand (but we have it here at our Farm Store if you’d like it!)



1 Avocado

2 Pastured Eggs

1 Pound fresh bacon (sliced pork belly)

dash of salt, pepper and paprika


Preheat oven to 425 with a cast iron pan in it.

Fry bacon, then drain on paper towels and once cooled, crumble into tiny pieces.

Slice the avocado in half, peel apart carefully and remove the pit.  I recommend carving out a little of the avocado in the pit hole in order to make room for the egg, as ours tended to overflow.  Put the halved avocados on a plate (as seen above).  Crack one egg at a time and allow it to slop or slither into the avocado “bowls.”

Top the avocado eggs with a sprinkle of salt, pepper and dash of paprika, then add the bacon crumbles.  Pull out the hot cast iron pan and carefully place the avocados in it (try not to dribble any egg!).  Place in the oven to bake until your eggs have slightly set (or longer if you like them firm and not runny).  Enjoy!




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