Baked Avocado Eggs with Tomato Herb Hollandaise
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What’s Up, Hungry People
Are you stuck in a breakfast rut, cycling between scrambled eggs and oatmeal? Well, it’s time to shake things up! I’ve got a recipe that combines some of my favorite things: avocados, eggs, and a tomato herb hollandaise sauce that’s just dynamite. This dish is ideal for those warm mornings when you’re craving something satisfying yet light.
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.
A Modern Twist on a Classic
I’ve been playing around in the kitchen, and guess what I’ve created? A tomato herb hollandaise sauce with baked eggs snuggled right into an avocado. This dish is your next best friend on a balmy spring or summer morning. It’s jam-packed with healthy fats and protein to fuel your day.
A New Go-To Breakfast
For real, this twist on the classic has changed the game for me. My love for Eggs Benedict isn’t going anywhere, but man, this tomato-infused hollandaise sauce combined with herbs, spices, and shallots is the truth. I might just switch camps!
Here’s What You Need
- Avocado: Serves as the edible vessel for your baked eggs, adding creaminess and healthy fats.
- Eggs: These are the stars of the dish, providing protein and rich flavor.
- Egg Yolks: Used in the hollandaise sauce for creaminess and a classic, rich flavor.
- Butter: Adds velvety texture to the hollandaise sauce.
- Lemon Juice: Provides a tangy kick to both the avocado and the hollandaise.
- Roma Tomato: Adds color, texture, and juiciness to the hollandaise sauce.
- Shallots: Contribute subtle, sweet onion flavor to the sauce.
- White Vinegar: Adds acidity and tang to the hollandaise sauce.
- White Wine: Enhances flavor complexity of the sauce; optional.
- Tarragon: An aromatic herb that provides a slightly anise-like flavor.
- Parsley: Adds freshness and color, used both in the sauce and as a garnish.
- Red Pepper Flakes: Optional, for those who like a little heat.
- Salt & Pepper: Basic seasoning to enhance all the other flavors.
Let’s Cook!
Now, let’s talk avocado, the unsung hero of this recipe. Once you ditch the pit, avocados become the perfect nest for eggs. You might have to carve out a bit more space for the egg whites, though. I had my trusty turkey baster on hand to nab any overflowing whites. Trust me, you don’t want that mess on your pan.
Timing is Everything
Ready to multitask? As your avocados are getting cozy in the oven, whip up your hollandaise sauce. If you time it just right, you’ll be pulling both out of the kitchen at the same time.
The key to killer hollandaise is to sweat out most of the moisture from the tomatoes before adding the shallots. Otherwise, those shallots could get scorched.
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.
Once your avocados reach the level of wobbliness you desire, get ’em out of the oven. I like my eggs runny, so I go for about 25-30 minutes. If you prefer soft eggs, aim for 30-35 minutes; hard eggs, 35-40 minutes.
Garnish the avocados with any remaining diced tomatoes, shallots and fresh parsley.
Hungry People, we’ve officially taken breakfast to a whole new level. Who knew the humble avocado and a dash of culinary flair could elevate our mornings this much? From the creamy avocado base to the decadent tomato herb hollandaise, every bite is a revelation. Can’t wait for you all to try it and make your mornings as spectacular as this dish. Enjoy!
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 diced tomatoes and thinly sliced 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 a time, then add the egg yolks as the butter melts. Whisk constantly so the sauce doesn’t separate. Stir in the lemon juice, tarragon, and parsley.
- Spoon the hollandaise sauce over the tops of the baked avocados. Garnish with diced tomato, thinly sliced shallots, and fresh parsley. Enjoy!
