Mashed avocado may arguably be the most popular way to enjoy the tasty fruit, but an alternative method makes it much softer and creamier – and it takes just 15 minutes.
Baking fruit in the oven might sound like a strange thing to do but for avocados, it works so well. When avocados are baked, the heat from the oven helps to soften the texture and bring out a more intense, nutty and creamier flavour, that is arguably more appealing than eating the fruit raw. Baked avocados can also be used as a natural base to hold various other tasty fillings, so you can play around with a lot more flavours. The warm, soft flesh can easily be scooped out to make room for an array of fillings, such as eggs, cheese, bacon or chicken, giving you the option to completely customise your dish.
Experts at the Floating Kitchen said: “When I first read about the idea of baked avocados, I was skeptical. Wouldn’t they get all brown and weird? And who would ever want to eat a warm avocado? The whole concept seemed strange to me.
“But I was intrigued enough to try it out for myself. And since then, baked avocados have become a staple in my house (along with like every other recipe involving avocados = I’m obsessed).
“Baking the avocados causes them to turn extra creamy and soft. And they provide the perfect little vessels for loading up with whatever fresh ingredients you have on hand.”
A simple way to enjoy a baked avocado is simply pairing it with an egg to create a tasty and healthy cooked breakfast or brunch dish. To make it, cut the avocado in half and remove the pit, then scoop out a bit of the flesh to make room for the eggs.
Put the avocado halves into an ovenproof dish and then carefully break an egg into each half before garnishing with a bit of seasoning like salt, pepper, parsley, paprika or cayenne pepper if you want more of a kick.
Then bake in the oven at 180C for around 15 minutes until the whites of the egg are set and serve with a side of bacon and toast, or just eat it as it comes.
Vered DeLeeuw, recipe developer at Healthy Recipes, said: “You can cook an avocado, and it’s delicious. The idea might sound unappealing – it certainly sounded questionable to me. But baking an avocado makes it exceptionally soft and creamy. It also enhances its flavour.
She adds: “When you scoop out some of the avocado’s flesh to make room for the egg, make a wide, shallow cavity, not a deep one, to ensure even cooking of the egg white.
“If your eggs are large, it’s best to separate the yolks from the whites, slide the yolk into the cavity first, and then pour just enough of the whites to fill the cavity.
“It’s a good idea to line your baking dish with greased foil. This will prevent sticking and make cleanup easier in case some of the egg spills over to the pan.
“Sometimes, the yolk develops a thin crust after 15 minutes in the oven. You can leave it intact or carefully remove it using a small, sharp knife.”