Avocado Baked Eggs

Preparation info
  • 2

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Just the right dish for a Sunday brunch or a light lunch: layers of thinly sliced ham, ripe tomatoes, and creamy avocados topped with eggs, baked and served piping hot from the oven.


  • 2 ripe plum tomatoes
  • ¼ teaspoon salt
  • 2 tablespoons uns


  1. Slice the tomatoes lengthwise into ¼-inch-thick slices. Place them on paper towels, sprinkle with salt, and let drain for 30 minutes.
  2. Preheat the oven to 450°F, and bring a kettle of water to a boil.
  3. Melt 1 tablespoon of the butter in a skill