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Baked Eggs in Avocado

Baked Eggs in Avocado

Baked Eggs in Avocado

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Oven
2
Baking sheet
3
Knife
4
Spoon
5
Cutting board
6
Measuring spoons

Ingredients

Produce

  • 1
    2 whole Avocados
  • 2
    4 large Eggs
  • 3
    0.25 small Red onion
  • 4
    0.25 cup Cilantro

Pantry

  • 1
    1 pinch Salt
  • 2
    1 pinch Black pepper
  • 3
    0.25 tablespoon Olive Oil

Directions

1

Preheat Oven

Preheat your oven to 400°F (200°C). This ensures the eggs cook evenly.

2

Prepare Avocados

Carefully cut each avocado in half lengthwise and remove the pits. Use a spoon to scoop out a little of the avocado flesh to make a larger well for the egg, being careful not to puncture the skin. A good well will hold the egg without overflowing. Safety warning: Sharp knife!

3

Chop Garnish

Finely chop the red onion and cilantro. Set aside to use as a garnish.

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4

Oil Avocados

Lightly brush the inside of the avocado wells with olive oil. This helps prevent the egg from sticking to the avocado and adds a touch of flavor.

5

Add Eggs

Crack one egg into each avocado well. Try to keep the yolk intact. Season each with a pinch of salt and black pepper.

6

Arrange on Baking Sheet

Place the filled avocado halves onto a baking sheet. Use a baking dish or muffin tin if needed for added stability. This will prevent them from tipping over during baking.

7

Bake

Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking. Check for doneness at 15 minutes. The whites should be firm, but the yolk can still be runny if you prefer. Visual cue: The whites will turn opaque and the yolk will thicken.

8

Remove From Oven

Remove the baking sheet from the oven. Caution: Hot surface!

9

Garnish and Serve

Garnish the baked eggs in avocado with the chopped red onion and cilantro. Serve immediately. The combination of warm baked egg and fresh toppings make for a delightful dish.

Recipe Tips

  • Choose ripe avocados that yield slightly to pressure but are not mushy. If your avocados aren't ripe, you can speed up the ripening process by placing them in a paper bag with a banana or apple for a day or two.
  • For a variation, add some crumbled bacon or cheese to the top before baking.
  • Store any leftover ingredients separately in airtight containers in the refrigerator. Consume leftovers within 1-2 days.
  • If you don't have a baking sheet, you can use a small oven-safe dish or muffin tin. Be sure to use oven-safe containers.
  • Baking time may vary slightly depending on the size of your eggs and avocados and your oven. Adjust time as necessary.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

15g

Protein

12g

Fat

28g

Fiber

10g

Sugar

2g

Sat. Fat

5g

Sodium

200mg

Cholesterol

186mg

Potassium

600mg

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