Take your avocado toast to the next level with halved avocados stuffed with eggs, Canadian bacon, and chives. They’re a luxurious way to start the day and make it easy to feed a crowd with little effort.
When I first saw a recipe for baked avocados, I was skeptical. There was something about warm avocado that seemed like a bad idea. Then I remembered that avocado tempura is amazing, and I love avocado eggrolls. I gave them a try and haven’t looked back.
Something magical happens when you bake avocados. The flavor mellows and gets really buttery and the meat becomes ultra creamy. (It’s a great way to use avocados that are still a little underripe.) You can eat them with a spoon, but I prefer to spread them on whole grain toast for a little added texture.
When my friends at Jones Dairy Farm asked me to create a few recipes to help them celebrate National Breakfast Month, I knew I wanted to share the stuffed avocado love.
For this simple recipe, I stuffed the avocados with Canadian Bacon and eggs. I pulled them out of the oven just before the egg yolks set – I like them thick, but still a little runny – and topped them with snipped chives for a little added brightness.
You can find my recipe for these Canadian Bacon + Egg Stuffed Avocados on the Jones Dairy Farm site.
Disclosure: I created this recipe for my client, Jones Dairy Farm. Thank you for supporting the brands that keep me inspired in the kitchen.