Baked Avocado Eggs with Salsa
Northern Michigan Recipe: This recipe features locally produced products from 9 Bean Rows Farm, Birch Point Farm, Food for Thought and 9 Bean Rows Bakery.
Associated Recipes: Brunch at the Cottage, Farm Fresh Eggs, Farmers Market Feast
Category: Breakfast and Brunch, Marinades and Salsas
By: Kristin Celeste Shroeger
Photographer: Kristin Celeste Shroeger
Northern Michigan Recipe: This Baked Avocado Eggs with Salsa recipe from The Intentional Minimalist blogger, Kristin Celeste Shroeger, features locally produced products from 9 Bean Rows Farm, Birch Point Farm, Food for Thought and 9 Bean Rows Bakery.
Visit The Intentional Minimalist blog for more Northern Michigan recipes featuring farm fresh local ingredients!
Ingredients
Farm fresh local artisan bread
Local tart cherry preserves
Local cherry salsa atento
Farm fresh local cilantro
Avocado
Farm fresh local eggs
Farm fresh local raw goat cheese
Preparation
Preheat oven to 425. Slice bread and reserve.
In a glass jar, mix two tablespoons tart cherry preserves with one tablespoon cherry salsa atento. Mince two tablespoons cilantro. Stir in one tablespoon cilantro to preserve mixture and reserve remaining cilantro.
Slice avocado in half and remove pit. With a spoon, scoop out a little of the avocado to make room for the egg. Place one half of an avocado in a small rectangle ramekin. Crack one small egg into each of the avocado halves. Chop three tablespoons goat cheese. Place one tablespoon goat cheese on top of egg in avocado. Bake ramekins for eight to ten minutes until eggs are cooked to your desire.
Toast bread and spread with one tablespoon salsa jam. Plate baked avocado and serve with one tablespoon cherry salsa atento and top with cilantro and additional goat cheese.
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