Baked Avocado and Egg with Miso Butter

baked avocado with egg

I've been craving the smooth texture and rich nutty and buttery taste of avocados lately, and this recipe for eggs baked in avocado halves and dressed with a light miso butter is so extraordinarily simple and quick — 3 or 4 minutes preparation and 10 to 20 minutes baking time — that it makes a perfect lunch or breakfast idea when you haven't anything planned ahead.

The wonderful health benefits of avocados are certainly inviting features of this dish, but the real attractions are the simple and elegant flavors. The baked avocado and egg is delicious on its own sprinkled with a little salt and pepper, but the sweet and salty miso butter that can be whipped up while the dish is baking makes a great companion for the mild base. Try a salsa or chili sauce as well, and add this terrific idea to your list of regular light meals.

Baked Avocado and Egg with Miso ButterBaked Avocado and Egg with Miso Butter
Recipe by
Published on August 22, 2012

Creamy avocado baked with an egg and dressed with a quick and easy light miso "butter" — simple, fast, delicious and healthy!

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  • 1 avocado
  • 2 small or medium eggs
Miso butter:
  • 1 tablespoon or more white shiro or other miso
  • 1/2 teaspoon rice or white wine vinegar
  • 1/4 teaspoon cayenne
  • 1 fresh green chili, seeded and slivered
  • chili powder
  • Preheat an oven to 425° and line a pan with parchment paper.

  • Cut the avocado in half and remove the pit. Scoop some of the flesh out from around the hole to make it large enough to hold the egg. Reserve the scooped out flesh.

  • Break an egg into each avocado half and bake for 10 to 20 minutes according to the size of the eggs and how soft or hard you want them. Remove from heat.

  • Meanwhile, mash the reserved avocado flesh with a fork and stir in an approximately equal amount of miso. Combine with the vinegar and cayenne. Add water if you prefer a thinner butter.

  • Plate the avocado halves and spread miso butter over top. Garnish with slivers of fresh green chili and a sprinkle of chili powder, and serve warm.

Makes 2 servings
Baked Avocado and Egg with Miso Butter

Other avocado recipes from my kitchen:
Avocado Salad
Mexican-Style Potato Salad With Avocado and JalapeƱo

On the top of the reading stack: World Vegetarian Classics: Over 220 Essential International Recipes for the Modern Kitchen

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1 comment:

Carole said...

Oh my this is just fab! Cheers from Carole's Chatter