Baked Avocado Eggs with Tomato Herb Hollandaise
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I have a slight obsession with Eggs Benedict. I’ve eaten it weekly for the past few years and have come to believe that even the classics could do with some improving.
I made a tomato and herb hollandaise sauce and baked the eggs inside of an avocado – this breakfast is perfect for any warm spring or summer morning and is packed with healthy fats and protein to keep you moving.
Seriously, this has become my go-to breakfast. Eggs Benedict may never be the same again now that I’ve tried THIS. The hollandaise sauce incorporates tomato, shallots and a variety of herbs and spices for maximum deliciousness.
Avocados make for the perfect egg vessel once the pit has been removed. You may need to widen the hole so the yolk and a majority of the whites can fit inside the avocado. I used a turkey baster to suck up any of the overflow of the egg whites onto the pan.
Bake the avocados while you work on the hollandaise sauce – if timed perfectly, both will be done at the exact same time.
The most important part to making the hollandaise sauce is making sure the tomato has lost a majority of its moisture before adding the shallots, otherwise the shallots might burn.
When the tomatoes and shallots have somewhat melded together, remove the pan from the heat so the mixture won’t burn.
With the tomatoes removed from the heat, quickly whisk in the butter and egg yolks along with the herbs and spices. The sauce should be thick, but still smooth enough to be drizzled across the tops of the baked avocados.
Remove the avocados from the oven when the center has reached your desired wobbliness. I like my eggs pretty runny, so I baked mine closer to 25-30 minutes. If you like a soft egg, bake for 30-35 minutes and a hard egg bake for 35-40 minutes.
Garnish the avocados with any remaining diced tomatoes, shallots and fresh parsley.
Baked Avocado Eggs with Tomato Herb Hollandaise
Ingredients
- 1 avocado
- 2 eggs
- 4 egg yolks
- 5 tablespoons butter cold
- 2 tablespoons lemon juice
- 1 roma tomato diced
- 2 shallots sliced thin
- 2 tablespoons white vinegar
- 2 tablespoons tarragon
- 2 tablespoons parsley
- 1 teaspoon red pepper flakes optional to taste
- salt & pepper to taste
Instructions
- Preheat the oven to 400°F. Cut the avocado in half and remove the seed in the center. Use a spoon to widen the divots where the seed was if they don’t seem big enough to hold an egg.
- Brush the top of the avocado with lemon juice. Crack an egg into each avocado half and season with salt and pepper. Use a baster to remove any excess egg that might fall off the top then pop the avocado halves into the oven. Bake for 25-30 minutes for runny eggs, 30-40 minutes for soft yolks, 40-45 for solid yolks.
- As the eggs bake, place a tablespoon of butter into a skillet over medium heat with the chopped tomatoes and shallots. Sauté until the moisture of the tomatoes is gone.
- Pour the white wine and white vinegar into the skillet. Bring to a simmer until the volume has reduced by half. Remove from the heat.
- Add the remaining cold butter, one tablespoon at time, then add the egg yolks as the butter melts. Whisk constantly so the sauce doesn’t separate. Stir in the lemon juice and herbs.
- Spoon the hollandaise sauce over the tops of the baked avocados. Garnish with diced tomato, sliced shallots and fresh parsley. Enjoy!
