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Perfectly Ripe Avocados2s
2sItem price
£1.90Price per unit
95p eachIf you enjoy avocados as part of a weekend brunch, give this a whirl. Baking the avocados makes the flesh even creamier, and perfect for spreading.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Remove the stones from the avocados, then scoop out a little more flesh from where the stone sat, to make holes large enough for an egg yolk and a little white. Reserve the flesh for later. Arrange the avocados snugly, cut-side up, in a small baking tray. Use foil to make little nests to keep them from toppling.
Break an egg into a small ramekin, then use a spoon to transfer the yolk and a little of the white into the hole made in the avocado. Repeat with the rest of the eggs. Put leftover egg white into a freezerproof container and freeze for another recipe. Season, then bake the avocados for about 15-18 minutes, until the egg white is cooked but the yolk is still a little runny.
Toast the bread, spread with the ’nduja and sprinkle over the cheese. Arrange the toasts on a parchment-lined baking tray and bake for the final 10 minutes of the avocado cooking time. Cut the toast into soldiers and serve alongside the baked avocados, with a scattering of parsley. Season the leftover avocado flesh and serve that too.
Typical values per serving when made using specific products in recipe
Energy | 2,083kJ/ 499kcals |
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Fat | 30g |
Saturated Fat | 11g |
Carbohydrates | 34g |
Sugars | 1.2g |
Fibre | 4.3g |
Protein | 22g |
Salt | 1.7g |
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