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Avocado baked eggs recipe

Avocado baked eggs recipe

  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Try these clever avocado baked eggs topped with bacon and chives for a weekend breakfast or brunch.

26 people made this

IngredientsServes: 2

  • 1 avocado, halved and pitted
  • 2 eggs
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 45g cooked bacon, chopped
  • 1 tablespoon freshly chopped chives

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

  1. Preheat oven to 220 C / Gas 7.
  2. Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper and cayenne pepper. Place ramekins on a baking tray.
  3. Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.

Note:

You may have to carve out a little bit of the avocado so the egg can completely fit in the hole.

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Reviews & ratingsAverage global rating:(83)

Reviews in English (72)

by carlsbl

After a few changes I really like this. One is I placed the ramekins in a pan of water while cooking, cooking time will likely need to be increased if you use refrigerated ingredients, and I didn't carve out the avocado. I cracked the egg into the avocado and used a thin knife to cut the white and let it run down in the ramekin. I also seasoned the entire avocado half, inside and out with seasoned salt. I added some chopped precooked turkey sausage. And sprinkled a little finely diced onion over them, a few slivers of Parmesan cheese, and topped with a little paprika for color. What's not to like? Mmmmmm.-03 Aug 2013

by Long Beach

Made this recipe today according to instructions. First off, don't use x-tra large eggs. This was all I had so had to remove some of the egg white in order not to spill over. (And yes, I carved out more space in the avacado). There is no way this dish is ready after 15 mins of baking. Unless you want to eat runny egg whites. I baked mine for 35 mins. The final end product just was not that tasty. It may work better to add onions and cilantro ie to avacado and bake and simply add a fresh cooked egg on top after baking.-25 May 2013

by J Perry

So, another variation... I cut out an egg sized hole out of the avocado (I actually traced the egg with a toothpick), and scooped it out down to the skin (being careful not to pierce the skin). I then used a mortar to grind together 1/2tsp. each of garlic granules, onion granules, ground ginger, sage powder, and 1/4tsp. each of cumin and Australian flake salt. I sprinkled this mixture over the entire avocado, and ground some black pepper on top too. I then added about 1/4-1/2tsp. olive oil to the cavity in the avocado. I scrambled the eggs in a jar (you just put the lid on and shake) then I poured this into the hole; on top of the oil, and seasoning. I then put sliced mushrooms across the top to keep the egg in the avocado while cooking. The oil made the egg rise to about where the other half would have been height wise when done. Once out of the oven I added grated Swiss cheese, and chopped peppers (I used sarano, but any would be good) on top. I then cut each half in half (effectively quartering the avocado), and took the peel off before serving. So yummy!-02 Apr 2014


Low-Carb Baked Avocado Egg Recipe

Two of the best foods for low-carb cooking are eggs and avocado. They are both low in carbs, and one is high in protein, while the other is high in fats. It stands to reason that together they make the perfect combination.

Add some bacon bits after baking to make it even more flavorful. Yum. I really can’t resist this breakfast. The best part is you can make them ahead of time and just heat them up before serving.

There’s just one little thing I want to mention. Not everyone likes hot avocado. It can be an unpleasant taste for some. You might want to test out this theory before you make a bunch of these.

If you don’t like hot avocado, you can poach the eggs and add them to the center of the cold avocado, instead.


Baked Eggs in Avocado: Two Ways

From gorgeous sunny skies on Taco Tuesday to rainy drizzle all in the same week. Yep, welcome to Southern California where the weather is always unpredictable in February. I’m fine with the rain (we sure do need it)…but I’d much prefer it to not rain on the same the day I have my POD storage unit delivered and when I need to be moving boxes in and out. Ugh, Murphy’s Law, right?

As I’m still camped out at my parent’s place it seemed a bit silly to have my POD when my parent’s have plenty of storage space. So I had it delivered over here this week and peeked inside to see all the things I’d forgotten about. Funny how you forget what you have after two years. And even funnier is that I haven’t really needed my stuff in two years!

But you know what also happens after two years? You lose your key to the padlock on the POD and then have to use a disc grinder (that shoots out flaming sparks) to cut it off. Ha – true story!

So between the rainy drizzle and thinking I’d have to make a quick breakfast, I decided to whip up some baked eggs in avocado. A few years ago (when I first started eating real food) I stumbled on a couple of healthy food websites that had baked eggs in avocado. And I remember thinking, how had I never thought of that?!

It’s brilliant – especially from a nutrition standpoint. You get healthy, brain-sustaining fats from the avocado along with potassium (more than what’s in a banana), fiber and tons of other nutrients. From the egg you get protein, all the essential amino acids and numerous vitamins and minerals.

But to jazz up this baked avocado egg recipe, I decided to add a few toppings. On one avocado I added goat cheese and cilantro…and on the other I added bacon and chives. But then I had a dilemma. After eating one of each, I couldn’t decide which one I liked better.

If you’ve never made baked eggs in avocado before, here’s a few pointers.

Tips for Baked Eggs In Avocado

  • Make sure your avocados are room temperature and not refrigerated.
  • Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.
  • Use large eggs. Extra large or jumbo will be too big for the avocado.
  • Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray. I find an au gratin dish works perfectly.
  • There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.

Baking eggs in the oven also makes the tops cook faster than underneath, which is why the yolk looks overly-cooked. But it’s a little deceiving. When I sliced into these I got the most perfect, runny yolk (my fave).


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.


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.


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.


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.


Avocado Egg Bake Recipe: 4 Ways

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Can’t get enough avocados and eggs?

Both eggs and avocados are staple foods on the Keto diet.

Eggs are highly nutritious. With 77 calories, 6 grams of protein, and 5 grams of healthy fats. They are a superfood in a little shell (1).

Eggs are packed with vitamin D, E, K, B6, calcium, and zinc. Thanks to their high protein content, they are also very satisfying and good for your health.

What’s more, they are accessible and affordable. You can find them at any local grocery store for a reasonable price.

Avocados are another superfood that’s incredibly nutritious and healthy.

With more than 20 different vitamins and minerals, avocados are one of the most prized fruits in recent years.

They provide ample soluble fiber, essential amino acids, vitamin B-complex, and potassium.

They are also rich in monounsaturated fat, a healthy fat source found in olives (2).

In this simple low-carb recipe, you get to combine these two power foods. The softness of the eggs and creaminess of ripe avocado makes this a morning delight.

You may also like:

As desired, you can sprinkle bacon bits, sesame seeds, or drizzle olive oil on top to change things up.


Ingredients

You'll only need a few simple ingredients to make an avocado egg bake. I just love recipes with a short ingredients list! The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Avocado: I prefer Haas avocadoes which are creamier and less watery than other varieties.

Eggs: I normally use large ones, but in this case, the smaller the better, so that they can fit inside the avocado half cavities.

To season: Kosher salt, freshly ground black pepper, and red pepper flakes.

For garnish: Fresh chopped parsley.


Breakfast Avocado Baked Eggs

My breakfast avocado baked eggs are quick and simple, making them the perfect healthy breakfast!

Ingredients

  • 1 whole Avocado
  • ¼ whole Lemon, Juice Only
  • 2 whole Large Free Range Eggs
  • Salt And Pepper
  • 1 Tablespoon Fresh Chopped Cilantro

Preparation

Preheat oven to 425ºF (220ºC).

Using a sharp knife, cut avocado in half, removing the seed with your hands or a spoon. You’ll want to scoop out a slightly larger hole within each avocado half to fit your egg in. This is relatively easy to do with a teaspoon.

Squeeze lemon juice on the tops of the avocado halves. This will stop them turning brown in the oven. Crack eggs into each of the avocado halves and add a pinch of salt and pepper to the top of each.

Place them on a small baking tray or within a muffin tin (helps them stay stood upright) and put them in the oven for 15 minutes. Once they’re ready, let them stand for 1 minute before serving.