Egg Baked in Avocado Salad

A delightful salad featuring baked avocados with perfectly cooked eggs nestled inside. The creamy avocado and runny egg yolk pair beautifully with a zesty tomato and onion salad. It's a healthy and satisfying dish that's perfect for breakfast, brunch, or a light lunch.

Ingredients:

• 2 ripe avocados
• 4 eggs
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon chili flakes optional
• Mixed greens for serving

Instructions:

Turn on your oven and heat it up to 375F 190C

Take the pits out of the avocados and cut them in half

Take a small amount of flesh out of each half of the avocado to make room for the egg

To keep them steady, put the avocados in a baking dish

Put an egg into each half of the avocado, making sure the yolk fits inside

Add salt and pepper to the eggs

Put the pan in a hot oven and bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still a little runny

Put the salad together in a bowl with the cherry tomatoes, red onion, cilantro, olive oil, lemon juice, and chili flakes if using

Bake the eggs at the same time

Take the eggs out of the oven when they're done

Put the eggs and avocado that have been baked on a bed of mixed greens

Put some of the tomato and onion salad on top of each half of the avocado

If you want, you can add more salt, pepper, and cilantro on top

Have fun with your avocado salad with an egg bake!