I love baking eggs inside avocadoes. It's the perfect breakfast. In case you never baked avocado before, it's really good - it becomes so creamy in the oven! This dish is also substantial and filling enough to be served as a meatless dinner.
I really enjoy having eggs for breakfast. I find that they keep me full for much longer than any other type of breakfast. Add avocado, and it's not just delicious, but also extra satiating! 🥑
That's why I consider this tasty dish the perfect breakfast. It is very flavorful and so wonderfully filling. It's also gorgeous-looking. I make it often for my family, but I also like to serve it when we host for brunch - everyone raves about it!
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Ingredients
You'll only need a few simple ingredients to make an avocado egg bake. I just love recipes with a short ingredients list! The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Avocado: I prefer Haas avocadoes which are creamier and less watery than other varieties.
Eggs: I normally use large ones, but in this case, the smaller the better, so that 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.
Instructions
How to bake eggs inside avocados? It's easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
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.
Now, pour an egg into each cavity. You might need to pour out some of the white first so that it doesn't overflow.
Then bake until the egg whites are set. This should take about 15 minutes in a 450F oven.
It's a good idea to line your baking dish with parchment paper or foil. This will prevent sticking and will also make cleanup easier in case some of the egg spills over to the pan.
Expert tips
1. When making this recipe, it's best to use a large, not too ripe avocado, 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 white.
2. 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.
3. Sometimes the yolk develops a somewhat unappealing thin crust after 15 minutes in the oven. When this happens, I very carefully remove the thin crust, using a small sharp knife.
The pictures you see here were taken after I removed the crust from the egg yolk. So as you can see, it's possible to remove the crust while leaving the egg yolks intact. However, in the video below, I left the crust intact, and the dish still looks gorgeous! So that's certainly an option too.
Frequently asked questions
Yes! You can cook an avocado, and it's delicious. The idea might sound unappealing - it certainly sounded questionable to me at first. But baking an avocado makes it exceptionally soft and creamy. It also enhances its flavor. These avocado fries, for example, are wonderful.
Not really. This is one of those recipes that should really be made right before you enjoy them.
If you end up with leftovers you can try storing them in the fridge, in an airtight container, for up to two days, and reheat them (covered) in the microwave. But it's best to only make as many as you plan on eating immediately.
You can try, although 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.
Next, 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 ideas
While it may seem like this type of dish practically begs to be eaten with toast, it's just as good to eat it with utensils. I simply scoop it out with a spoon.
But if you really want something bread-like, you could make this quick microwave 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 to use thick slices of almond flour bread.
Variations and substitutions
I almost always make this recipe as written. But if you'd like to vary the basic recipe, here are a few ideas for you:
- Cumin is really nice in this recipe. Try just a sprinkle of it. It adds a nice layer of flavor. I also like using smoked paprika.
- For garnish, instead of parsley, you can try cilantro. It has a bolder flavor.
- Try sprinkling a little grated parmesan or crumbled feta on the eggs prior to baking them.
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Recipe card
Creamy Avocado Egg Bake
INGREDIENTS
- 1 large Haas avocado, ripe but firm (not very soft)
- 2 eggs, the smaller the better
- ½ teaspoon Diamond Crystal kosher salt divided
- ¼ teaspoon freshly ground black pepper, divided
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped parsley
INSTRUCTIONS
- Preheat your oven to 450 degrees F. Line a baking dish with parchment paper 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, about 15 minutes. If the egg yolks have developed a thin crust while baking, you can remove it carefully with a small sharp knife.
- Season the avocado egg with the remaining kosher salt, freshly ground black pepper and red pepper flakes, and garnish with chopped parsley. Serve immediately.
WATCH THE VIDEO:
NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 