Baked Avocado and Brown Rice Florentine

Baked Avocado and Brown Rice Florentine

Nutritious collides with delicious in this vegetarian dish that combines the goodness of avocados, spinach and brown rice. This easy-bake recipe is perfect for a brunch gathering or weeknight meal.

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Ingredients
  • 2 large avocados
  • ½ tsp (2 mL) each salt and pepper, divided
  • 2 cups (500 mL) sautéed baby spinach
  • 1 cup (250 mL) cooked U.S. long grain brown rice
  • ¼ cup (60 mL) grated Romano cheese
  • 2 tbsp (30 mL) lemon juice
  • 4 small eggs
  •  Oil cooking spray
  • ¼ cup (60 mL) pico de gallo
  •  Red pepper flakes (optional)

Cheat’s Hollandaise:

  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) sour cream
  • 1 tbsp (15 mL) lemon juice
  • ⅛ tsp (0.5 mL) smoked paprika
Directions
  1. Preheat oven to 375F.
  2. Halve avocados and remove pits; make larger holes by scooping out, in circular motion, ½ of the flesh from each half into a bowl. Arrange the halves cut side up on a baking sheet; make foil rings and place under each avocado half for support. Season with ¼ tsp (1 mL) each salt and pepper and top with spinach evenly among halves.
  3. Add rice, Romano, lemon juice, and ¼ tsp (1 mL) each salt and pepper to avocado flesh, stirring to combine. Divide evenly among avocado halves making a well in each centre. Crack 1 egg into each hole and spray lightly with oil.
  4. Bake for 25-30 minutes or until yolks reach desired consistency. Top each with 1 tbsp (15 mL) pico de gallo and red pepper flakes to serve.

Cheat’s Hollandaise:

  1. Meanwhile, stir together mayonnaise, sour cream, lemon juice, and paprika in a small bowl to combine. Serve with baked avocados.