Avocado Baked Eggs

Hello there creamy, dreamy, new favorite breakfast.  This awesome idea is not mine.  I’ve seen it on Pinterest over and over and over again and have been meaning to give it a shot for quite some time now. Since avocados are in season and are looking great, even in a Midwest grocery store, I made baked avocado eggs the other night.

This dish really couldn’t be easier to pull together.  It’s fresh, it’s simple, and it’s oh so tasty.  Avocado, egg, seasoning, done!  Well, you have to bake it, of course, but really so easy. You simply fill creamy avocados with eggs and then bake them in the oven until the yolk is set to your liking.

I did decide to add a couple of add-ins ingredients, which you certainly don’t have to do, but salami and cheese seemed like it would be amazing. And it was.

You could go Italian and do tomatoes and basil, go Greek and do feta and oregano.  Or how about tex mex!  Salsa avocado baked eggs, anyone?  Yum!

I’m all about a little bit of texture, and, to be honest, when you eat these on their own, it’s soft, then even softer, with the avocado and egg.  Spread that avocado and egg on a nice slice of toasted bread and you’ve got the much needed texture.
I do have to add that the salt and pepper here is key.  I didn’t specify the amounts in the recipe, because you can season to your liking, but the important thing is that you don’t skip the seasoning.

If you’re looking for a way to jazz up you breakfast or brunch menu, well this is it. These Avocado Baked Eggs are a perfectly decadent, filling, and gorgeous breakfast!  My new favorite!
Avocado Baked Eggs

  • 1 avocado
  • 1 egg
  • salt and pepper
  • optional add-ins (cheese, bacon, tomatoes, green onions, salsa, fresh herbs, etc.)

Slice your avocado in half lengthwise to the pit.  Twist the two sides in opposite directions and gently pull apart.  Remove the pit.  Scoop out a little bit of the flesh of the avocado to make a nice little well for the egg.  Place the avocado into a ramekin or shallow dish so that they don’t tip over.  Season the avocado with salt and pepper.

Sprinkle a small bit of your choice of toppings into the hole for the egg, then gently crack the egg into the avocado.  Some of the white will not fit, but that’s okay.  The ramekin is there to catch the spillover.  Top with the remaining toppings of your choice and season again with salt and pepper.

Bake at 425 degrees for 15-20 minutes, depending on how you like your yolk set.  Check after 15 minutes and then continue cooking to your liking.

Serve immediately right out of the avocado skin or spread onto sliced toasted bread.