Baked Avocado Eggs with Tomato Herb Hollandaise
Experience a breakfast revelation with avocado cradles harboring baked eggs, all topped with a luscious 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!
Tried this recipe?Let us know how it was!