25-Minute Baked Avocado Eggs
Creamy avocado halves filled with baked eggs make a quick, nutrient-dense meal that’s perfect for breakfast, snack time, or a light lunch. Packed with protein, fiber, and heart-healthy fats, this dish is low-carb, easy to prepare, and customizable with your favorite seasonings.
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.
