California Avocado Baked Eggs With Shredded Beef
This post is sponsored by California Avocados
When I was asked to create a recipe using avocados for California Avocado Month, I was overwhelmed with choices of what to make. Since I truly started eating healthy about 6 years ago, I eat avocado all the time and try to find interesting ways to incorporate them into our family meals. They are a heart-healthy superfood with 20 vitamins and minerals. Plus, they are super satiating, rich and delicious. I serve avocado on salads, spread on toast, on tacos and mixed with quinoa – it really goes with everything.
The simple recipe I created here combines the three things I always want to eat when I’m really hungry after a workout, which are tacos, eggs, and avocado. I’m doing a healthy challenge with friends so I’m staying away from bread, flour tortillas, sugar and dairy. So no tacos, avocado toast or waffles with eggs. I wanted something easy for lunch or dinner that would make me feel full and also happy. I came up with California Avocado Baked Eggs With Shredded Beef.
It’s simple to make and looks impressive. I served it for lunch for friends the other day and they loved it. The shredded beef was made in the slow cooker in the morning and can be cooked overnight for breakfast. A little goes a long way so you can can serve it again to your family for dinner.
Start with 3 to 4 lbs. of chuck roast cut into pieces. Cut a white onion in big pieces and line the bottom of the slow cooker with the onion and three cloves of garlic. Place the meat on top. (I cook for everyone in the family and one of my boys does not like spices. If your family likes spices, add 1 teaspoon cumin, 2 teaspoons chili powder and a half teaspoon oregano to the meat). Choose the setting based on how many hours you have – 4, 6, 8 or 12.
About a half hour before the meat is done, preheat the oven to 425 degrees.
Cut a ripe California Avocado in half. You can tell if it’s ripe by giving it a gentle squeeze. If it gives a little then it’s ripe. Once you’ve cut it in half, gently remove the pit.
After you’ve removed the pit, place on a baking sheet. Crack one egg in each avocado. If you are using large eggs, scoop out a bit of the avocado to fit the egg.
Sprinkle with salt and pepper and bake for about 15 minutes. You may want to bake longer depending on how “done” you like your eggs.
While your eggs are baking, take the meat out of the slow cooker and shred it.
Once your eggs are just the way you like them, remove the avocado halves from the oven and let cool.
Top with the shredded beef.
I added spicy salsa to my shredded beef. You can add cheese, sour cream, beans or anything you like that would be good on a taco.
I love this dish so much because it’s small, but you feel full and satisfied once you’ve eaten it. And I love making the shredded beef because it goes a long way. My boys had it for dinner in tacos and I had it later over a salad.
If you’d like to learn more about California Avocados or find more recipes, visit California Avocados.
This post is part of a sponsored campaign with the California Avocado Board. The recipe and all opinions are my own.