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Baked Eggs in Avocado

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

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

Avocado is a fruit, not a vegetable. And they are packed with heart-healthy good fats.

Eggs, on the other hand, are a budget-friendly, high-quality protein among many different vitamins and minerals.

And when you combine these two elements, this becomes one of my favorite breakfast options.

Not only are they easy to prepare but they are packed full of everything you can possibly need for a healthy sustainable breakfast.

So put down the sugary-cereal, the proessed breakfast burritos – basically all that fake stuff – and start your day right.

You will notice a difference in energy and you won’t be reaching for those sugary snacks mid-morning!

Baked Eggs in Avocado

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

10 minutes15 minutes

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.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 231.6 Calories from Fat 177.3
% Daily Value*
Total Fat 19.7g 30%
Saturated Fat 3.7g 19%
Trans Fat 0g
Cholesterol 182.9mg 61%
Sodium 69.8mg 3%
Total Carbohydrate 9.5g 3%
Dietary Fiber 6.8g 27%
Sugars 1.1g
Protein 7.9g 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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55 comments

  1. Rated 4 out of 5

    This was good. I recommend using small eggs because anything larger spills over the side. I topped this dish with diced tomatoes and stick onions. 

  2. Rated 5 out of 5

    Very good. My girlfriend and I had these at our local 24 hour diner with tomato jam. Delish! I served them up for us at home. I did add some garlic powder and minced onion with parmesan cheese, but your recipe was a great start! Thanks for a great keto friendly meal!

  3. Rated 5 out of 5

    I was looking for a recipe using avocado and eggs, ingredients I have for my supper tonight. Yours came up and my mouth is watering. I can’t wait to try it now. 

  4. Rated 4 out of 5

    This is a great KETO dish. We use it a lot. Just a few suggestions. I preheat my oven to 375 and that seems optimum for a cooked egg after about 15-18 minutes. I line my baking sheet with foil and make a small pool of avocado oil where I will place my avocado half. I agree, the avocados should be just ripe for best results. I also slice a small section off the bottom to stabilize. The suggestion of smaller eggs is good but we actually like the egg white ‘chips’ that form outside the avocado, getting crisp in the extra avocado oil. I top ours with seasonings like a churrasco spice blend then a generous sprinkle of finely grated Le Gruyere cheese and chopped bacon, about one slice per avocado.

  5. Rated 4 out of 5

    You should probably put in the recipe that you need small eggs. I had to carve out a pretty big chasm in the avocados for the large eggs I had and ended up with a pile of egg whites mess to clean up.

  6. Rated 4 out of 5

    I would use small eggs. I happened to have xlarge on hand and the white overflowed. If you use small you may be able to slip an extra yolk in ther for more fat content which is best for keto.  Also you can make a slice off the bottoms to stabilize 

  7. Creative recipe and delicious but 15 min at 425° really overcooked my eggs into hard boiled eggs. I recommend starting with 10ish minutes and keeping an eye on them.

  8. This is absolutely an awesome idea I never thought about or tried this way of using avocados is I have to eat one every day for the potassium as I cannot take pills as they make me sick as I am absolutely sick of eating a raw avocado everyday this is such a yummy and alternative plane avocados thanks for the recipe very much enjoyed it

  9. Can these be frozen after you bake them? I’ve seen a lot of posts about how avocados can be frozen & that would be a help instead of having to use the oven for a single serving everytime… Thanks for any advice!

  10. Hi,
    Question, is the nutrition facts for all 6 halves total or for each half with egg?

  11. Hubs saw a recipe for this on on a cooking show (see what retirement does to men and asked, lol) and asked if I could make this for breakfast. Since I had not seen the show or the recipe decided to consult pinterest. As soon as I saw a Chungah Pin I knew I had my go to recipe for Avocado Baked Eggs. 

    • Not sure why he didn’t just make it, since he’s the one who saw the recipe being made on the cooking show?

  12. omg!!!!!!all the recipes looks tooooo good…m so hungry n all these videos making me moreee hungry…so tempting n easy….will surely try them all…ur awsome

  13. This really is a game changer. SO simple, and I can’t believe how delicious and healthy it is to! Great way to start the day!

    • I use a shallow Ramken dish & peel my acocado completely. I cut a small piece off the back so it sits flat. I dont hollow out the center. Let the whites overflow in the ramken, sprinkle a little cheese on top & bake. Yummy!

  14. How can you call this healthy? A third of your daily fat based on a 2,000 cal diet and 61% of daily cholesterol is definitely not conducive to a healthy lifestyle at all. And it’s not even 8g of protein. A PB&J on Texas white bread has 12g fat, 0 cholesterol, and 18g of protein. I think you should stop referring to this as healthy.

    • It is healthy. These are good fats and good cholesterol.

    • Not only are these good fats and cholesterol it doesn’t contain the carbohydrates and sugars your PB&J does.

    • These  are good fats but now the research has found that even animal fat is necessary for life and especially for brain function. It’s sugars and grains that have now been shown to cause most of our health problems, especially sugar!

  15. We tried this.  My guy said it was not a redo-  he didn’t like it and felt the eggs were too runny. 

  16. I prepared this recipe for my family and they were delighted. I’ve used a little cheese over. Best eggs ever. Thanks for this recipe

  17. I’ve just finished this recipe but instead of chives I’ve used chopped onion. It was delicious – thank you for sharing

  18. Advice to everyone talking about the issue of a round avocado rolling around on a baking sheet:

    I use a muffin tin instead of a baking sheet. The avocado rests perfectly without rolling around and the overflow of egg just goes into the hole directly underneath so it makes for slightly easier clean up

  19. I finally decided to see what the baked egg in an avocado fuss was all about, and… :/ I was not impressed with the first try. This, though, has nothing to do with Damn Delicious. All related recipes from other blogs have the same instructions. Ok, here goes…. I’m not an avocado purist, but I do love avocados. I can eat them plain, seasoned, with more added fat, etc. Their taste and creaminess is the best thing in the world. However, if you venture with avocado egg boats… Some things to be mindful of:

    1) Use unripe avocadoes (white under the stem; feel hard) OR borderline about to ripe. I used ripe Hass avocadoes and then was disappointed at the bitter flavor and lost creaminess. It was rather plain and dry. 2) I found either the temperature or the time too long unless(!) you want hard eggs. If you want soft eggs, I would do 10 minutes or less. (First try I did 425F for 15 minutes in big oven and toaster oven. Same hard egg result). 3) Optional: size of avocadoes. I prefer to use large avocadoes just because I like to taste the whole avocado rather than bits.
    4) Definitely helps to cut a flat bit under the avocado so it stays stable. Otherwise, it’ll rock and you’ll have spilled egg white. By the way, use aluminum paper if you don’t flatten the avocado. The spilled egg white will make a big caramelized mess.

  20. I like to halve the avocado and peel the skin off in strips from the outside. That makes it really easy to cut a little off the bottom so you have a flat surface-thus keeping the avocado flat on your baking tray. Also, if egg is too big, just poach it separately then place carefully on top!

  21. These look delicious! But it’s just me, so I don’t need six eggs for breakfast. How would the cooking time be affected (if at all) by only cooking one or two full avocados? Thanks for sharing–can’t wait to try!

    • Cooking time should relatively stay about the same.

      • Thanks!

        Mine turned out iffy at best, but I learned two tips that others might benefit from:
        1) Get large avocados. I mean LARGE. Eggs (especially the large size that most people purchase) take up surprisingly more space than we tend to realize, and you need lots of spare room inside the avocado skin.
        2) When cutting the avocado, try to cut it so both halves will be able to stay level on the baking sheet. Rotate the fruit so when you look straight at it, there’s as little curve to the shape as possible, and cut there. My first avocado kept falling over and spilling egg all over the baking sheet because I didn’t think to do this part.

        Aside from my learning experiences, great recipe! I’ll try again, and I have no doubt I’ll love the results even more.

        • I use a muffin tin instead of a baking sheet. The avocado rests perfectly without rolling around and the overflow of egg just goes into the hole directly underneath so it makes for slightly easier clean up

  22. Delicious!

  23. I love this…the only issue I had was my eggs were large and my avocadoes were small (we don’t get as wide as selection here in Canada as you do in California) so they overflowed the avocadoes.

    Any suggestions what to do with the leftover egg whites?

  24. Absolutely great ideas……
    ……I love this page!

    Greetings from Germany.

  25. I’ve been dying to try this, I’ll have to buy some avocados when we get home from vacation next week!

    Paige
    http://thehappyflammily.com

  26. Looks like a great idea for a healthy breakfast!

  27. This is such a good breakfast! Tasty and super filling. It is definitely one of my go to’s 🙂

    http://www.justbeingbrooklyn.com

  28. I can’t eggs but I made this for a friend, and she loved it, I took some grated cheese and sprinkled it on just near the end of cooking time.
    Perfect, simple easy, just the way I like

  29. Can you scramble the egg instead of making it like a sunny side up egg? I was wondering how that would turn out.

  30. Dang it! If I wasn’t allergic to avocado I what have this for breakfast all the time. The love the creativity, looks delish! (:

  31. I would add a tablespoon or two of salsa under the egg. 

  32. Yum!  I love this idea. It would go great with some diced tomatoes and raw spinach 

  33. This looks delicious and so easy. I will definitely be trying this recipe soon.

  34. I love avocados and think this would make a great evening meal too served with a salad and toast. Thanks for this simple recipe.

  35. Great idea! Do you leave the skin or outside shell of the avocado on when baking them?

  36. I’ve subscribed to this for about a year now and this is the first comment I’ve ever made: I love your recipes! I am ALL over these. Can these be made ahead of time?