Baked avocado egg is the perfect keto and low carb breakfast. The baked avocado is extra creamy, and the combination of avocado, egg and salsa is super flavorful.
Baked avocado egg is the perfect breakfast. It is healthy, filling, keto and low carb. If the idea of baked avocado is unappealing, you should know that the short baking does not really change the avocado much, except to make it creamier.
Obviously, baked avocado egg is a lot about presentation – it’s simply a gorgeous dish. You could get a similar flavor experience from making fried eggs and serving them with sliced avocado and salsa.
But there’s something very appealing about this unique presentation, and to me, it’s worth the trouble, especially on weekends.
It’s best to use a large, ripe (but not too ripe) avocado, and make sure it’s at room temperature. When you scoop out some of the avocado’s flesh to make room for the egg, make a wide, shallow cavity, not a deep one, to ensure even cooking of the egg.
If your eggs are very large, you might want to separate the yolks from the whites, slide the yolk into the cavity first, and then pour just enough of the whites to fill the cavity.
While it may seem like baked avocado egg practically begs to be eaten with toast, if you’re on a low carb diet, it’s just as good eaten with utensils. I scoop out the avocado flesh and baked egg using a spoon, then eat it with a fork.
But if you really want something to use for scooping the avocado and egg out, try pork rinds.
And if you agree with me that baking eggs into things is fun, try these yummy portobello baked eggs, another perfect brunch recipe.
Baked Avocado Egg
- 1 large just-ripe Haas avocado
- 2 eggs, the smaller the better
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons cooked red salsa or tomato sauce
- Heat oven to 450 degrees F.
- Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half - you want it to be large enough to accommodate a medium egg.
- Season the avocado halves with salt and fit into a small baking dish that would allow the avocado halves to remain upright.
- Break each egg into a small bowl, then carefully slide the yolk, and as much as will fit from the white, into the center of each avocado half.
- Bake until whites are set, 10-15 minutes. Remove from the oven. Allow to slightly cool, about 5 minutes, then season with freshly ground black pepper and garnish with salsa. Serve as is with a spoon, or scoop out and spread on warm toast.