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Baked Avocado Eggs with Salsa

This recipe from The Intentional Minimalist blogger, Kristin Celeste Shroeger, features local 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!


  • Loaf of artisan bread
  • 2 tablespoons tart cherry preserves
  • 1 tablespoon cherry salsa atento (Food for Thought)
  • 2 tablespoons cilantro, minced
  • 1 avocado
  • 2 eggs
  • 3 tablespoons raw goat cheese


Preheat oven to 425. Slice bread and reserve.

In a glass jar, mix tart cherry preserves with cherry salsa atento. Mince cilantro. Stir in 1 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 goat cheese. Place one tablespoon goat cheese on top of the egg in each avocado. Bake ramekins for 8 to 10 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.