Baked Eggs with Avocado, Gorgonzola and Sun-Dried Tomato Jam
 
 
Ingredients
  • Butter, oil, or cooking spray
  • 2 avocados, halved, pitted, and sliced lengthwise
  • ¼ cup Sun-Dried Tomato Jam (you can use sliced sundried tomatoes in place of this, but seriously, make the Sun-Dried Tomato Jam. How many times do we have to say it?)
  • ¼ cup crumbled Gorgonzola cheese
  • 6 eggs
  • Salt and Pepper
Instructions
  1. Preheat oven to 375℉. Line a baking pan with a kitchen towel and set aside.
  2. Grease 6 ramekins with butter, oil, or cooking spray.
  3. Evenly divide the avocado among the ramekins, mashing it down with a fork to fit into the bottom of the ramekin if necessary.
  4. Evenly divide the tomato jam and crumbled gorgonzola cheese among the ramekins, then crack an egg into each ramekin. Season with salt and pepper.
  5. Place ramekins in the baking pan and fill the pan with warm water until it reaches halfway up the ramekins.
  6. Bake until whites have set, but the egg yolks remain runny, about 15 to 18 minutes.
  7. Carefully remove ramekins from water bath and serve immediately.
Recipe by Allons-Eat! at https://www.allonseat.com/baked-eggs-with-avocado-gorgonzola-and-sun-dried-tomato-jam/