Avocado Baked Eggs

These delicious Avocado Baked Eggs are one of the easiest – and tastiest – quick breakfasts you can make!

Have you ever heard of Avocado Baked Eggs?

Split an avocado, crack in an egg and toss it in the oven. Top with whatever you like – I prefer green onions, cilantro & a little diced jalapeno with a squirt of sriracha – but it’s all good! Avocado Baked Eggs are incredibly easy and so good for you. I love them because they take no time at all to put together and I can do other things during their short baking time.

Avocado Baked Eggs also make a fantastic brunch dish since you can easily feed a crowd with them. Wouldn’t a little cooked & crumbled mexican chorizo in the bottom of the avocado hole (before you put in the egg) be divine?? Or any other meat or veggie you might want to throw in there. Just be sure to carve enough of the avocado out to fit everything you want to add. The point is that the variations on Avocado Baked Eggs are endless. They’re fantastic with a little salsa or hot sauce drizzled over them and a squeeze of fresh lime or even drizzled with some hollandaise if you’re feeling indulgent.

Avocado Baked Eggs are even delicious just by themselves, with a good sprinkling of salt and a spoon.

More delicious breakfast recipes:

• Raspberry Almond Flour Pancakes
• Hash Brown Casserole
• Baked Eggs in Tomato-Chipotle Sauce
• The best Egg Casserole
• Butter & Cream Poached Eggs (great for Keto!)

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avocado baked eggs

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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Ingredients

• 2 avocados
• 4 eggs
• 1/2 lime
• kosher salt & freshly ground black pepper
• assorted toppings of your choice

Instructions

1. Preheat oven to 425F.
2. Split avocados in half and remove the pit. Gently scoop out some of the pulp to make the hole bigger (I do about two spoonfuls) to make more room for the egg.
3. Place avocado halves on a baking sheet, using the side of the pan to help hold them up and stabilize them. Drizzle each with a little lime and season with kosher salt and a little freshly ground black pepper. Crack an egg in each hole, allowing some of the whites to run out (just make sure the yolk stays put).
4. Bake for approximately 15 minutes or until whites are set and yolk is at desired consistency. Top with whatever you like or just enjoy as-is!

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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