The Mouthgasmic, Explosively Delicious Eggocado

  • U Serves 4 People
  • P Prep: 00:05
  • P Cook: 00:18
The Mouthgasmic, Explosively Delicious Eggocado

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 185

Calories from Fat 146

% Daily Values*

Total Fat 16.18


Saturated Fat 2.59


Polyunsaturated Fat 2.02

Monounsaturated Fat 10.40

Cholesterol 61.25


Sodium 27.25


Potassium 514.25

Total Carbohydrate 9.20


Dietary Fiber 6.78


Sugars 0.92

Protein 3.86

Vitamin A 5.50%

Vitamin C 21.50%

Calcium 1.75%

Iron 4.50%

* Nutritional Values are estimated and may vary

³ Description

If you're an egg and/or avocado fiend, listen up. The Eggocado is a quick, explosively delicious way to throw a fresh twist on the monotonous, colorless egg creations you’ve likely been whipping up for years.

² Ingredients

  •  1 extra large Egg
  •  1/2 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
  •  2 avocado, NS as to Florida or California Avocados
  •  1 serving (serving = 1/4 tsp) Spice Classics Paprika
  •  1 serving (serving = 1/4 tsp) McCormick Peppercorn Medley Grinder
  •  1 serving (serving = 1/4 tsp) Adams Cayenne Pepper
  •  1 serving (serving = 1/4 tsp) McCormick Ground Cumin

q Directions

1. Preheat the oven to 425º. Grab a sharp knife, cutting board, and a frying pan or baking tray.

2. Cut two avocados down the center into even halves.

3. Using a sharp knife, carefully de-pit both avocado halves.

Chop the pit so that the knife digs in firmly. Hold the avocado half with one hand and twist the knife with the other — the pit should pop right out and leave the “bowl” clean and intact.

4. Flip the halves over and trim off a thin slice from the bottom. Pretend that it’s avocado carpaccio.

Cutting off the bottom creates a flat edge and lets the avocados sit upright, that way all of the egg-y deliciousness won’t spill out.

5. Crack two eggs into a measuring cup and whip briskly until it’s consistent. To your own taste, add a dashing of salt & pepper and a few squirts of Cholula, Frank’s, Tabasco, Sriracha etc. directly into the egg mixture.

6. Place the avocado halves on a frying pan or baking tray, and pour the egg mixture evenly into each half. It’s okay — and encouraged — if the egg spills around the rim.

7. SPICE IT UP! Squirt on a little bit of fresh-squeezed lemon — that’s mainly to prevent oxidation and the avocados from getting brown — and then sprinkle the tops with salt and pepper, cumin, paprika, and a dusting of cayenne.

8. Pop the pan/tray in the oven for 18 minutes — it should be roughly the equivalent of a runny, sunny side up egg once it’s done. Feel free to cook it longer if you like your eggs more well-done.

9. ENJOY PROFUSELY. Cayenne + cumin + paprika + hot sauce + S&P is just one possible combo.
Like you’d do with a loaded omelette or fried eggs — get creative and EXPERIMENT!

Cheese, pico de gallo, salsa, and turkey bacon bits are just a few possible add-ons to infuse additional layers of flavor.

Recipe Provided by @brydisanto

U More Recipes By @brydisanto:

The Lean Muscle Mochaccino Shakshuka — the Most Mouthgasmic Egg Dish You’Ve Never Had Balsamic-Glazed, Sesame Crusted Seared Ahi Tuna Blueberry-Cinna-Banana Greek Yogurt Pancakes