Instant Pot Egg Stuffed Avocado
This simple recipe makes for an easy morning grab and go breakfast!
Ingredients
- 2 large ripe avocados
- 4 medium eggs
- Sea salt and black pepper, to taste
- ½ c. Cheddar Jack Cheese, shredded
- 1/2 c. bacon crumbles
Optional Garnish:
- chives or green onions (green parts only), sliced thin
Instructions
- Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving).Place the avocado halves into the steaming basket.
- Add 1 cup of water to the Instant Pot. Lower the steaming basket with the avocados into the pressure cooker.
- Crack one egg into a measuring cup with a pour spicket and then carefully transfer the egg into one of the prepared avocado halves.
- Repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.Top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces.
- Place the lid on the Instant Pot and lock it in place. Make sure that the vent is sealed. Cook on “Manual/High” for 4 minutes.
- Once done cooking quick release the pressure before unlocking the lid.
- Remove the avocados from the pressure cooker and garnish with chives or sliced green onions, if desired.
- Serve immediately. Enjoy!
