I love baking eggs inside avocados. It's the perfect breakfast. If you have never baked an avocado, it's lovely - it becomes so creamy in the oven! This avocado egg bake is also substantial and filling enough to be served as a meatless dinner. And it's ready in less than 30 minutes!
Egg-based breakfasts like egg muffins and egg white omelette keep me full for longer than any other type of breakfast. Add avocado, and it's not just delicious but extra satiating! That's why I consider avocado egg bake the perfect breakfast. It's flavorful, filling, and gorgeous. I make it for my family, but I also like to serve it when we host brunch - everyone raves about it!
Ingredients
Here's a look at the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Avocado: I prefer Haas avocadoes, which are creamier and less watery than other varieties.
- Eggs: I usually use large ones, but in this case, the smaller the better, so they can fit inside the avocado half cavities.
- To season: Kosher salt, freshly ground black pepper, and red pepper flakes.
- For garnish: Fresh chopped parsley.
Variations
- Cumin is excellent in this recipe. Use just a pinch. It adds a nice layer of flavor. I also like adding a pinch of smoked paprika.
- For garnish, instead of parsley, use cilantro. It has a bolder flavor.
- Try sprinkling 1-2 tablespoons of grated parmesan or crumbled feta on the eggs before baking them. I especially like parmesan.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by cutting an avocado in half. Remove the pit and some of the flesh, making a cavity big enough to accommodate an egg.
Pour an egg into each cavity. You might need to pour out some of the white first, so it doesn't overflow.
Bake until the egg whites are set. This should take about 15 minutes in a 450°F oven. Serve immediately.
Expert Tips
- It's best to use a large, not-too-ripe avocado at room temperature when making this recipe. 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 white.
- If your eggs are large, it's best 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.
- It's a good idea to line your baking dish with greased foil. This will prevent sticking and make cleanup easier in case some of the egg spills over to the pan.
- Sometimes, the yolk develops a thin crust after 15 minutes in the oven. You can leave it intact or carefully remove it using a small sharp knife. The pictures below show both options. Both look great, so this is purely up to you.
Recipe FAQs
Yes! You can cook an avocado, and it's delicious. The idea might sound unappealing - it certainly sounded questionable to me initially. But baking an avocado makes it exceptionally soft and creamy. It also enhances its flavor.
Not really. This is one of those recipes that should be made right before you enjoy it. If you end up with leftovers, you can store them in an airtight container in the fridge for up to two days and reheat them covered in the microwave. But it's best to only make as much as you plan on eating immediately.
Yes, but oven-baking is a better method. Place each filled avocado half in a microwave-safe bowl and pierce the yolk and white with a fork a few times to prevent them from exploding.
Cover the bowl with cling wrap (make sure it doesn't touch the food), leaving a small corner uncovered to allow for venting.
Microwave on high until the egg whites are set. Start with 30 seconds and add more cooking time (10 seconds at a time) as needed. If the egg starts making popping sounds, stop the microwave immediately.
Serving Suggestions
While it may seem like this type of dish practically begs to be eaten with toast, it's just as good with utensils. I simply scoop it out with a spoon.
If you really want something bread-like, make this quick keto English muffin, cut it into strips, and use that (similarly to what I do when serving soft-boiled eggs - see the photos on that recipe). Another option is using thick slices of almond flour bread.
Storing Leftovers
As mentioned above, If you end up with leftovers, you can store them in the fridge in an airtight container for up to two days. Reheat them covered in the microwave. But it's best to only make as many as you plan on eating immediately. The leftovers don't keep too well.
More Egg Recipes
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
Recipe Card
Creamy Avocado Egg Bake
Video
Ingredients
- 1 Haas avocado - large, ripe but firm - not very soft
- 2 eggs - the smaller the better
- ½ teaspoon Diamond Crystal kosher salt - Divided; or ¼ teaspoon of any other salt, divided
- ¼ teaspoon black pepper - Freshly ground, divided
- ¼ teaspoon red pepper flakes
- 1 tablespoon parsley - chopped
Instructions
- Preheat your oven to 450°F. Line a baking dish with foil for easy cleanup. Look for a small baking dish that would allow the avocado halves to stand upright.
- 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 half of the kosher salt and black pepper, and place them in the prepared baking dish.
- 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 the whites are set, for about 15 minutes. If the egg yolks have developed a thin crust, you can carefully remove it with a small, sharp knife.
- Season the avocado egg with the remaining kosher salt, freshly ground black pepper, and red pepper flakes. Garnish the dish with chopped parsley. Serve immediately.
Notes
- It's best to use a large, not-too-ripe avocado at room temperature when making this recipe. 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 white.
- If your eggs are large, it's best 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, discarding the rest.
- Sometimes, the yolk develops a thin crust after 15 minutes in the oven. You can leave it intact or carefully remove it using a small sharp knife. Both options look great, so this is purely up to you.
- If you end up with leftovers, you can store them in the fridge, in an airtight container, for up to two days. Reheat them covered in the microwave. But it's best to only make as many as you plan on eating immediately. The leftovers don't keep too well.
- The FDA advises us to cook eggs until the whites and yolks are firm.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Debbie says
Just made this and it was excellent. I used aluminum foil to make cradles for the avocados. After baking I used a knife to loosen the avocado skin from the egg, spooned the avocado and egg onto a plate, and loosely chopped before seasoning liberally with salt, pepper, pepper flakes, smoky paprika and garlic powder. Ate with a crust of home made rye bread toasted. Yummy!
Vered DeLeeuw says
Yum! Thank you for sharing your delicious method, Debbie!
Joyce Allen says
Just made it! I only used half an avocado and baked it in an individual souffle dish in toaster oven for 20 min. Added a bit of left over salmon to last 5min. and a teaspoon of salsa at the end. Tasty. Will def. make again but will use parchment rather than foil to avoid a bit of that foil metal taste.
Vered DeLeeuw says
Thanks for sharing your delicious tweaks, Joyce! Yum.
Lindsay says
This is a great recipe for Sunday brunch! Had it with sliced tomatoes, half a piece of bacon, and melted cheese.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Lindsay! Thanks for sharing how you served it. Sounds great!
Jeff Sherman says
It seemed a bit bland. I made it again and topped it with tiny pieces of smoked ham, which really added flavor to it, plus the yolk didn't solidify. I'm going to add diced tomatoes next time.
Vered DeLeeuw says
Thanks for the feedback, Jeff!