If you’re looking for a wholesome, protein-packed breakfast that’s as easy as it is satisfying, baked avocado eggs are the perfect choice.
This simple recipe combines creamy avocados with oven-baked eggs, giving you a nutrient-dense meal loaded with fiber, healthy fats, and protein.
Low in carbs and quick to prepare, it’s a heart-healthy dish that works just as well for a busy morning as it does for meal prep.
25-Minute Baked Avocado Eggs
Equipment
- 1 small baking dish
- 1 sheet foil (to line dish)
- 1 knife (to cut avocado)
- 1 spoon (to scoop out extra avocado flesh)
- 1 oven (preheated to 425°F)
Ingredients
- 1 medium avocado
- 2 large eggs
- 1 pinch flaky sea salt
- 1 pinch cracked black pepper
- 1 pinch crushed red pepper flakes optional
- 1 teaspoon fresh chives chopped (optional, for garnish)
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures that the oven is already hot and ready when you place the avocados inside, helping the eggs cook evenly and preventing undercooked whites. While the oven is warming up, gather all your ingredients and equipment so the process feels seamless.
- Prepare the Baking Dish: Line a small baking dish with a sheet of foil or parchment paper. This step makes cleanup much easier and also keeps the avocados stable as they bake. If your avocados tend to wobble, you can gently crumple the foil underneath them to create a “nest” that holds them upright.
- Slice the Avocado: Place the avocado on a cutting board and carefully cut it in half lengthwise using a sharp knife. Twist the two halves apart. You’ll see the pit sitting in one half. To remove it safely, either scoop it out with a spoon or gently tap the pit with your knife blade, twist, and lift it out.
- Enlarge the Hollow: The natural pit cavity is usually too small to hold an entire egg. Using a spoon, carefully scoop out a bit of the avocado flesh from each half to create a wider, deeper hole. Don’t discard this avocado — you can save it to spread on toast or add to a salad later. Make sure the hollow is big enough for the egg whites to fit without overflowing.
- Crack and Fill with Eggs: Carefully crack one egg into a small bowl first (instead of directly into the avocado). This makes it easier to guide the egg into the hollow without breaking the yolk or spilling whites everywhere. Slowly pour the egg into one avocado half, letting it settle into the cavity. Repeat with the second egg and avocado half. If the whites don’t fit completely, you can discard a little or bake the extra in a ramekin on the side.
- Season Generously: Before baking, sprinkle each avocado egg with a pinch of flaky sea salt and freshly cracked black pepper.If you enjoy a little heat, add a light dusting of crushed red pepper flakes. These simple seasonings enhance the creamy richness of the avocado and the savory flavor of the egg.
- Bake Until Set: Place the filled avocado halves into the prepared baking dish. Transfer to the preheated oven and bake for 17–20 minutes, depending on your preferred egg texture. For runnier yolks, check closer to 15–17 minutes. For firmer, fully set yolks, leave them in for the full 20 minutes. Keep in mind that oven temperatures may vary, so watch closely near the end of the cooking time.
- Add Fresh Garnish: Once baked, carefully remove the dish from the oven. The avocados will be hot, so use oven mitts and allow them to cool for 1–2 minutes before handling. Finish the dish with fresh chopped chives or any herbs of your choice, such as parsley or cilantro, for a burst of freshness and color.
- Serve and Enjoy: Transfer the avocado halves to a plate and enjoy them immediately while warm. They pair beautifully with a slice of whole-grain toast, a side salad, or even a sprinkle of cheese on top if you’d like to add more flavor. These baked avocado eggs are not only visually appealing but also deeply satisfying and nourishing.
Notes
- Choose ripe but firm avocados so they hold their shape during baking.
- Scoop out enough avocado flesh to avoid egg overflow.
- Crack eggs into a small bowl first for easier transfer into the avocado.
- Adjust baking time depending on whether you like runny or firm yolks.
- Season generously—avocado benefits from a boost of salt, pepper, and herbs.
- If avocados don’t sit flat, use foil to create a steady base in the baking dish.
- Save the scooped avocado flesh to spread on toast, mix into salads, or make guacamole.
- Fresh herbs or toppings like feta, salsa, or everything bagel seasoning can add extra flavor.
- Always let baked avocados cool slightly before serving, as they hold heat inside.
- Best enjoyed fresh out of the oven for the creamiest texture and best flavor.
Chef’s Secrets for Perfect Results
One of the keys to success with baked avocado eggs is choosing the right avocado.
Look for one that is ripe but not overly soft—when gently pressed, it should give slightly without feeling mushy.
This ensures that the avocado maintains its shape while baking and doesn’t collapse under the heat.
Another secret is scooping enough flesh to create a deep cavity; if the hole is too small, the egg will spill over, making a mess in the baking dish.
Always crack your egg into a small bowl first so you can pour it gently into the avocado half—this helps avoid broken yolks and gives you more control.
Lastly, don’t skip seasoning! Avocados are naturally creamy and mild, so a pinch of sea salt, cracked pepper, and even a dash of spice will elevate the flavors beautifully.
Serving Suggestions for Extra Enjoyment
While baked avocado eggs are satisfying on their own, they can easily be turned into a more filling meal with the right pairings.
Try serving them with a slice of crusty whole-grain toast or sourdough for added crunch and balance.
For a light brunch option, pair them with a simple side salad topped with lemon vinaigrette.
If you’re looking for more protein, add smoked salmon, turkey bacon, or grilled chicken on the side.
You can also sprinkle crumbled feta, goat cheese, or nutritional yeast over the top for extra flavor.
For those who love bold toppings, a spoonful of salsa, hot sauce, or pesto can completely transform the dish.
Whether enjoyed as a quick weekday breakfast or a centerpiece at brunch, these avocado eggs adapt beautifully to different occasions.
Storage Tips for Leftovers
Baked avocado eggs are best enjoyed fresh out of the oven, as the avocado tends to brown and soften once stored.
However, if you do have leftovers, let them cool completely before storing them in an airtight container.
They can be kept in the refrigerator for up to 1 day, but keep in mind that the texture will change, and the avocado may lose some of its vibrant green color.
To reheat, place them in the oven at 350°F (175°C) for about 8–10 minutes, or warm gently in the microwave in short intervals.
For meal-prep enthusiasts, a smart tip is to prep the avocado and scoop out the flesh in advance, then add the eggs and bake fresh when you’re ready to eat.
Frequently Asked Questions
1. Can I make these ahead of time?
Baked avocado eggs are best eaten fresh since the avocado browns quickly after cutting. You can prep the avocados by scooping the hollows ahead of time, then cover them tightly with lemon juice and plastic wrap. When ready, simply add the eggs and bake.
2. What if my egg whites overflow?
If your avocado hole isn’t big enough, the whites may spill over. To prevent this, scoop out extra avocado flesh, or crack the egg into a bowl and carefully spoon in just enough white to fit, keeping the yolk intact.
3. Can I add cheese or other toppings?
Absolutely! Shredded cheese like mozzarella, cheddar, or feta can be sprinkled on top before baking for a melty, savory twist. Fresh herbs, salsa, or even hot sauce are also great finishing touches.
4. Are baked avocado eggs keto-friendly?
Yes! This recipe is naturally low in carbohydrates, high in healthy fats, and rich in protein, making it an excellent choice for keto or low-carb lifestyles.
5. How do I know when the eggs are done?
It depends on your preference. For soft, runny yolks, start checking at 15 minutes. For firm, fully set yolks, bake for closer to 20 minutes. Ovens vary, so keep an eye on them near the end.
