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Eggs baked in avocado recipe

Eggs baked in avocado recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Eggs are cooked inside avocado halves to create a delicious breakfast or brunch dish. Seasoned with chives and parsley, then topped with crispy bacon before serving.

171 people made this

IngredientsServes: 2

  • 2 small eggs
  • 1 avocado, halved and pitted
  • 2 teaspoons chopped fresh chives, or to taste
  • fresh or dried parsley to taste
  • salt and freshly ground black pepper to taste
  • 2 slices bacon, cooked and chopped

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Crack the eggs into a bowl, being careful to keep the yolks intact.
  3. Arrange avocado halves in a baking dish, resting them along the edge to prevent them from tipping over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Do the same with the remaining avocado half. Season each filled avocado with chives, parsley, sea salt and pepper.
  4. Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Top with chopped bacon and serve.

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Reviews & ratingsAverage global rating:(175)

Reviews in English (152)

by Holly J. Garrett

I really enjoyed this for breakfast. What I wasn't prepared for is an uncooked egg. Generally, I like my eggs cooked hard, but with the texture of the avocado, I didn't even notice that the yolk wasn't completely cooked through. When prepping, I simply used an egg separator to keep the yolks intact. And to keep the avocado halves from tipping, I sliced off just enough of the skin so that it created a flat surface. Set the avocado half in the pan and voila - it doesn't tip! Quick, easy, and nutritious - I will definitely be making this one again!-07 Feb 2015

by bd.weld

Wow, I have just found my new go to breakfast. These were absolutely awesome. The buttery creaminess of the avocado and the richness of the egg make for a perfect combination. I only keep large eggs on hand so I did scoop out some of the avocado to accommodate the egg. Equally as good with or without the bacon.-03 Jan 2015


Baked Eggs in Avocado

We thought breakfast fell into two camps: healthy but boring (oatmeal) and dessert (a giant, gooey cinnamon roll). These baked eggs in avocado, from Torie Borrelli&rsquos new The Mexican Keto Cookbook, are opening our eyes to a new category of healthy and decidedly not boring morning meals. And yes, they happen to be keto diet friendly.

&ldquoThis is beautiful, easy for groups and ideal for a Sunday brunch,&rdquo Borelli writes. &ldquoThe yolk is the healthiest part of the egg and is best consumed lightly cooked, provided that it is pasture raised.&rdquo Runny egg fans, you&rsquore in luck.

&ldquoPacked with good fats and protein, this dish is a perfect way to start your day,&rdquo she continues. &ldquoYour heart and brain will thank you.&rdquo

Catch you on the flip side, oatmeal.

Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

12 eggs, preferably pasture raised

Kosher salt and freshly ground black pepper

¼ cup crumbled cotija cheese

¼ cup homemade or store-bought salsa

1. Preheat the oven to 450°F. Remove the pits from the avocados and scoop out a bit of the flesh (about 1 teaspoon) from each half to create a hole big enough for an egg.

2. Arrange the avocados snugly in a small baking dish. Carefully break an egg into each avocado half. If you want, you can crack each egg into a ramekin first and then pour it into the avocado so you don&rsquot break the yolk. Season each avocado by sprinkling salt and pepper on top.

3. Bake the egg-filled avocados until your desired yolk consistency is reached, 15 to 20 minutes. Top each with cotija and serve with a side of salsa.


Baked Eggs in Avocado

Yield: 6 servings

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

Who would have thought? You can bake your eggs right in avocado halves for a healthy breakfast option to start your day off right!

Ingredients:

  • 3 avocados, halved and seeded
  • 6 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Using a spoon, scoop out about two tablespoons of avocado flesh, or more, as needed, creating a small well in the center of each avocado.
  3. Gently crack 1 egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs season with salt and pepper, to taste.
  4. Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.
  5. Serve immediately, garnished with chives, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Step By Step

Make sure you have a large enough avocado to hold the egg. I messed up a little bit by getting a smaller avocado and had to discard some of the egg whites.

Preheat oven to 425 degrees. Slice the avocado in half and remove the pit. With a spoon, carve out enough avocado to make room for the egg.

Place avocado halves onto the backside of muffin pan to stabilize them while cooking. Crack open an egg into each half of the avocado. Depending on the size of your egg, you may have excess egg white.

Season with salt and pepper.

Sprinkle halves with cheese and place pan in the oven for 13-16 mins depending on the yolk consistency you desire.

Serve immediately, top with Sriracha for a little kick of flavor.


Ingredients of Baked Avocado with Eggs

  • 2 avocados
  • 1/2 teaspoon black pepper
  • 4 egg
  • salt as required
  • paprika powder as required
  • 3 leaves coriander leaves

How to make Baked Avocado with Eggs

Step 1 Clean and chop the avocados

Wash and clean the avocados and then using a chopping board, slice it into two equal halves. Carefully create a cavity in the center of the avocado. Once done, keep it aside until needed again. Meanwhile, preheat the oven to 220 degree Celsius.

Step 2 Place the eggs carefully in avocado

Now, carefully crack open the eggs in the avocado cavity and top it up with pepper, paprika and salt.

Step 3 Bake it to perfection and serve hot!

Transfer the avocado in a baking tray and bake for 20 minutes. Serve hot and fresh! (Note: Make sure that your egg white is completely settled in the avocado before you eat it. If not, bake again until it does.) Garnish with coriander leaves.


  • 1 ripe avocado
  • 2 medium free-range eggs
  • 1 tomato, finely chopped
  • 3 spring onions, finely sliced
  • 1-2 pitta breads, toasted
  • salt and freshly ground black pepper

Preheat the oven to 220C/200C Fan/Gas 7.

Slice the avocado in half lengthwise and twist to separate the halves. Chop a knife into the avocado stone (like an axe) and lever it out of the avocado. If the stone is small, you may need a teaspoon to scoop out a bit of a bigger hole. A tablespoon-size hole works best.

Scrunch up some tin foil to hold the avocado halves in place on a baking tray, or wedge them into a small tin so they don't move.

Crack one of the eggs into a small bowl, then carefully pour it into one half of the avocado and season with salt and pepper. Repeat with the other half, then bake for 12-15 minutes until the egg white is cooked through.

Serve with the tomato, spring onions and toasted pitta on the side.

Recipe Tips

Spice it up - squeeze or dribble a little chilli sauce into each half of the avocado.


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Dude’s Baked Avocado Eggs

Fact: Check the 3-number code or Julian date on the small side of the carton. January 1 is represented by 001, and 365 indicates December 31. This is the day the eggs were packed, and they stay fresh, in the refrigerator, 4 to 5 weeks without significant quality loss.

Fiction: An egg that floats in a glass of salt-water is not fresh.

Fact: This test has no relationship to the freshness of table eggs. While eggs do take on air as they age, the size of the air cell varies from egg to egg when they are laid. Consequently, a freshly-laid egg and an older egg might react very similarly.

Fiction: I should only buy the most expensive eggs.

Fact: The hens’ feed determines the nutrient content of their eggs, not the hens’ housing system or other factors. Specialty eggs require more work by the farmers as well as additional fee or housing systems, so they typically cost more.

Fiction: If a hard-boiled egg is hard to peel, it’s old.

Fact: Fresh eggs are harder to peel because the shell membrane clings tightly to the shell. For best results, buy & refrigerate eggs 7 to 10 days before hard boiling.

Fiction: Thick, rope-like strands of egg whites should be removed.

Fact: These natural, entirely edible parts of the egg called chalazae anchor the yolk in the center of the white. They are neither imperfections nor beginning embryos.

Fiction: Brown-shelled eggs are more nutritious than white.

Fact: Shell color is determined by the breed of the hen and does not affect quality, nutrients, flavor, or cooking characteristics. Since brown-egg layers are slightly larger birds and required more food, their eggs are usually more expensive than white.

Fiction: It’s easy to get Salmonella from eating eggs.

Fact: On average, only 1 of every 20,000 commercially produced eggs might contain the Salmonella bacteria. Purchasing eggs from a refrigerated case, properly refrigerating them at home and thoroughly cooking eggs reduces the risk of food-borne illness.

Fiction: Size is determined by the appearance of the egg.

Fact: Size is based on minimum net weight expressed in ounces per dozen.

Fiction: Added hormones are used to increase egg production.

Fact: Hormones are not fed to poultry in the U.S.

What is the best way to separate eggs?

Use an inexpensive egg separator or a small kitchen funnel, which will trap the yolk. Do not use the egg’s shell because of the possibility of cross-contamination.


Here's How to Bake the Perfect Egg in an Avocado

For a one-two punch of omega-3s in your breakfast, try baking eggs in an avocado. Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.

If you're always rushing in the morning, you'll be glad to learn this recipe requires just a few ingredients and nearly no prep time. Ready to get cooking? Keep reading for this tasty Paleo-friendly breakfast.


Avocado, Eggs, Bacon? Oh, My! Easy Baked Avocado Recipe for Breakfast by Jaime Reid

I'm a fan of recipes with few ingredients that can be made quickly without fuss. I love avocados and eat them frequently to fill up on healthy fats that keep inflammation and heart disease at bay. Try this simple, satisfying, nontraditional breakfast to get you out of your breakfast rut. For a special treat, add bacon!

Cuisine: American
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes
Servings: 2

Ingredients

Here's how to make it:

  1. Cut avocado in half and scoop out half of the inside to make a hole for the egg.
  2. Crack whole egg into the avocado.
  3. Bake at 425 degrees F for 15 to 18 minutes.
  4. Sprinkle with salt, pepper and desired spices.

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