Ingredients

The following ingredients have 4 Servings
  • 2 large avocados
  • 4 eggs
  • Reynolds Wrap Non Stick Foil
  • 1 teaspoon white miso paste
  • 6 cherry tomatoes, diced
  • 1 tablespoon chopped flat parsley
  • 1 scallion, finely chopped
  • Squeeze of fresh lime or lemon juice
  • Salt and freshly ground pepper

Instruction

  • Preheat oven to 425ºF.
  • Wash the avocados, dry them, and slice in half, lengthwise. Remove the pit.
  • Using a spoon, scoop up some of the flesh until there’s about 3/4 of an inch of flesh left around the edges. Save the scooped up flesh and place it in a bowl. Set aside.
  • Break an egg into a small bowl and transfer the egg yolk to an avocado half. Scoop some of the egg white and add it until the avocado half is almost full. Leave a little empty space on top so it doesn’t spill over when you move the avocado half. Do the same for the remaining avocado halves.
  • Cover a small baking sheet, including the edges, with Reynolds Wrap® Non-Stick Aluminum Foil, with the dull side facing up, and place the avocado boats on top.
  • Bake for 15-20 minutes, depending on how you like your eggs done. Check after 10 minutes to see the doneness – every oven is different so it’s best to check every few minutes to make sure the eggs don’t overcook.
  • While the avocado boats are baking, add the miso paste and cherry tomatoes in a bowl and stir until combined. Add the parsley and scallion and stir. Lightly mash the leftover avocado and add it to the tomato mixture. Add a squeeze of lemon or lime juice, and stir. Set aside.
  • Check on your avocado boats and take them out of the oven. Unwrap them and transfer them to a serving plate.
  • Top with avocado mixture, season with salt and pepper, and serve.