Yield
Makes 4 servings.


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.

Notes

Gluten-free if mayonnaise and sour cream used in recipe are gluten-free.