Baked Eggs in Ramekins AND. . . . Avocado!

We made baked eggs in ramekins many years ago and just loved them--you eat them with a spoon. Then, Michele came across a recipe baking the eggs in avocados. We love both eggs AND avocados so had to try it. We used both methods to compare, enjoyed each and encourage to you try too! 
Andy

• 1/4 C chopped sweet pepper
• 1/4 C chopped mushroom
• 1/4 C chopped fresh spinach
• 1/4 C chopped green onion 
• 6 eggs
• 1/4 C shredded/crumbled cheese (we used a white cheddar)
• Optional: Avocado

A fun blue-star shaped ramekin.

Preheat oven to 350 degrees. Saute the above - except the eggs, cheese and avocado - in olive oil or butter. Prep 6 ramekins with oil, butter or a non-stick spray. We have the best luck with the latter. 

A traditional ramekin.

Split the sauteed veggies evenly across the bottom of the ramekins. Crack one whole egg on top of each and spread the cheese over the egg. Place the ramekins on a jelly roll pan and bake for 10 minutes or so. If you like eggs a little runny then they'll be about right for you. If you want them a little firmer, then bake another 5 to 10 minutes watching closely. 

Avocado Option
Split the avocado in half, remove the pit and remove some of the flesh to make room for a whole egg. Crack a whole egg in the avocado half and sprinkle with cheese if desired. We then placed an avocado half in a large ramekin and placed that on the jelly roll pan. NOTE: It takes longer to bake the egg in an avocado half. Use above as a guide and watch closely.


Garnish Options
When serving we sprinkled on top paprika, Penzeys Fox Point, and Penzeys Seasoned Salt.