Baked Avocado with Egg and Cocktail Tomatoes

For the baked avocado with egg and cocktail tomatoes, cut the avocado in half and remove the pit. Enlarge the bulge with a spoon and sprinkle the remaining edge with a little lime juice (or lemon juice).

Now crack an egg into each of this created space and season with salt and pepper. Carefully wash the cocktail tomatoes so they stay on the vine and place them in an ovenproof dish with the avocado.

Bake in the preheated oven at 185 °C until the egg white turns white or the yolk reaches the desired consistency. Arrange the baked avocado with egg and cocktail tomatoes and serve.

Preparation Tip:

Spice up the baked avocado with egg and cocktail tomatoes with fresh sprout mix, or cress, etc.

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