Mexican Egg Stuffed Avocados

mexican egg stuffed avocado via bacon is the way to happiness

Just because Cinco de Mayo has said adios does not mean that the aromatic flavors of Mexican cuisine shouldn’t inspire our meals all the year long. Some of the most delicious recipes have been given a Mexican spin. An all-time favorite is Mexican pizza– and this recipe looks rather inspiring! How do we keep the fiesta of flavors going?

mexican egg stuffed avocado in skillet via bacon is the way to happiness

My sister has me hooked on stuffed avocados. When I was recently at her house for lunch, she made a delicious, healthy stuffed avocado using chickpeas and other goodies. It was divine and kept me full! Avocados are packed with that good fat that our diets so often lack.

Still craving the yummy tastes of Mexican food, and always jonesin’ for some good fats in my life, I decided to fuse these two ideas together and put an egg in it, too– because, well, yum. This recipe is easy enough to half, double, triple, or fafuple! All you have to keep in mind is 1/2 of an avocado, 1 egg, 1 TBS of salsa, 1 TBS cheese, and a drizzle of enchilada sauce per serving and you’re set!

mexican egg stuffed avocado pinterest

When making room in the avocado half to stuff, I found using a serrated knife to slightly cut around where the pit was, followed by finishing the scooping touches with a grapefruit spoon really helps. (ya know, a grapefruit spoon is that weird spoon-looking thing with a serrated edge that your grandmother gave you as a wedding present.)

scooped out avocado via bacon is the way to happiness

It can be a light lunch with a side salad, an appetizer, a side for a yummy dinner, or even a side for itself! Hmmmmm…Sabroso! 

Mexican Egg Stuffed Avocados
Yields: 4 servings

Time: 25 minutes

mexican egg stuffed avocado via bacon is the way to happiness

4 avocados, halved
1/4 cup salsa
1/4 cup cheddar and monterey jack shredded cheese blend
4 large eggs
Approximately 2-3 TBS enchilada sauce

1. Preheat your oven to 400 degrees.
2. To remove the pit from the avocado: I have found the best way is to use a chef’s knife and ever so carefully aim and whack the pit so that the knife is stuck… twist and remove (and save to grow an avocado tree!).
3. Slightly enlarge the area where the pit was to make room for the goodies.
4. First, add about 1 TBS of the yummy salsa, with as much of the liquid drained. Evenly spread it around the opening.
5. Crack your egg into the avocado opening. Not all of the egg white may fit, and that’s okay.
6. Top with about 1-2 TBS of cheese and lightly drizzle enchilada sauce.
7. Place onto baking sheet or cast iron skillet and bake for about 20 minutes for a firm yoke and about 15 minutes for a slightly runny yoke.
8. Eat right away, yum!!!

Bacon & Vegetable Polenta Bites (Bacrulenta)



Wishing you and yours a Happy & Healthy 2015! Pop the champagne &  confetti. It’s a time to celebrate.

There are many reasons why I love polenta: one of which is its versatility. You can use it as a base for anything: pizza bites, goat cheese & a chutney, poached eggs, the possibilities are endless.

I would be remiss if I didn’t create an occasional recipe including my favorite breakfast (and, well, anytime) meat.

Bacon. Pop the champagne & confetti. 

As it is New Year’s Day, it is a cultural custom in many a family in this area to eat pork and sauerkraut for good luck!

This recipe makes for a wonderful appetizer that is a fun twist on this local tradition. Bacon & cruciferous vegetable polenta. It really needs a snappier name than just this. Ba-cru-lenta. Aha. There it is.

Serve it up as a New Year’s treat or just for a regular nice night in!



Yields: 4 servings
Time: 5 minutes prep + 15 minutes cook

1 lb precooked polenta
3 cups chopped cruciferous vegetables, (choose from: Brussels Sprouts, broccoli, kale, and/or cabbage)
4 slices of bacon, chopped
1/2 cup panko bread crumbs
1/4 cup shredded Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2-3 TBS butter


1. In a large skillet, melt butter over medium heat. Slice the polenta into 1/4″ to 1/2″ slices. Cook for about 3-4 minutes per side, or until nicely browned.

2. Meanwhile, cook the bacon on a separate skillet over medium high heat until slightly crisp, remove and set aside. Add the vegetables on the skillet, sauteeing for approximately 5 minutes. Add the bacon back onto the skillet and cook for an additional minute.

3. Lastly, in a dry, small skillet over medium low heat, toast the bread crumbs, Parmesan cheese, garlic powder, salt, and pepper for 2 minutes.

4. To assemble: Place 1 TBS worth of bacon/vegetable mix on top of each slice of polenta, top with a sprinkle of the Parmesan/bread crumb mixture.

5. EAT!!!! (As if I really have to remind you!)