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
Ingredients
- 3 avocados, halved and seeded
- 6 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
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Ruined the healthy version by also adding collar bacon on the tray and a few tomatoes, but it was brilliant. Perfect weekend breakfast or lunch. Also used the ‘scooped out’ avocado flesh’ to make a small salad to go with this.
I love avocado, and I love eggs, but I’ve never try to mix it up!
thx for the recipe I’ll try!
Oh my goodness, it was amazing, that Ronny yoke, warm avocado was a match made in heaven add the crumbed bacon with a touch of shredded cheddar made it a perfect breakfast
Delicious recipe !! Going in my cookbook
I made 2 eggs with 1 avocado and they were tasty. I would recommend using a sheet with edges to prevent the yolk from running off into the oven. Use a lot of salt and pepper with it too.
First time trying this, it was delicious. However use really small eggs or huge avocados. I only used one egg. One had the yolk. Both halves were good, but the one with the yolk was better.
Delicious
Is there a way to make these without the yolks runny??
Leave in oven longer…
I only had large eggs like most here so I separated the yolk & white, put the yolk in the well & topped up with the white. Cooked the leftover egg white for the dogs.
Yes! I made this. Instead of pouring the egg into well of the avocado, I soft boiled the eggs because I’m not that crafty to pour the egg in. I scooped the avocado out and then covered the eggs with the avocado. It worked fine. Also, I used onion powder, chopped onion, black pepper and paprika. I omitted the salt as I have a low sodium diet. I baked it for 15 minutes and it was delicious. Definitely will make this again and it’s a perfect breakfast for a cold, winter morning.
Simply the greatest way to eat avocado!!!!! Immense……imo
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.
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!
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.
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.
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.
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
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.
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
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!
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Maybe you could try it and let us know…
Did you try freezing it? Would love to know this
Hi,
Question, is the nutrition facts for all 6 halves total or for each half with egg?
The nutritional information is for each half.