Simple, Healthy Baked Avocado and Egg
Avocado Baked Eggs are made by filling creamy avocados with eggs and then baking and seasoning them in the oven until the yolk is set to your liking. This dish really couldn’t be any easier to pull together. It’s fresh, simple, smooth and tasty. Avocado, egg, seasoning, bake… done!
You can decide to add a couple of add-in ingredients, which you totally don’t have to do, but bacon and cheese seems like it would be amazing!
You could go Italian and do tomatoes and basil, go Greek and do feta and oregano. Or how about tex mex! Salsa avocado baked eggs, anyone? Either way, these avocado baked eggs are a perfectly decadent, filling, and gorgeous breakfast!
- 1 avocado, or more.
- 2 eggs per avocado. (I recommend medium or large eggs)
- Adobo or salt and pepper
- optional add-ins* (cheese, bacon, tomatoes, green onions, salsa, fresh herbs, etc.)
- If using bacon, cook and set aside.
- Slice your avocado in half lengthwise to the pit. Twist the two sides in opposite directions and gently pull apart.
- Remove the pit. Scoop out a little of the avocado from the center to make a little additional space for the egg.
- Season the avocado with Adobo. If Adobo is unavailable, salt and pepper will do perfectly fine.
FOR EXTRA JAZZ: Sprinkle a small bit of your choice of toppings into the hole for the egg, then gently crack the egg into the avocado.
- Crack your egg inside the avocado. If you like, place avocado in shallow dish that you will be baking them in ahead of time in case the egg spills out. Extra large eggs tend to always spill over.
- Top with the remaining toppings of your choice and season again with Adobo or salt and pepper.
- Bake at 425 degrees for 15-20 minutes, depending on how you like your yolk set. Check after 15 minutes and then continue cooking to your liking.
I’m all about a little bit of texture, and, to be honest, when you eat these on their own it’s soft even more due to the avocado and egg. Spread that avocado and egg on a nice slice of toasted bread and you’ve got the much needed texture.
*The optional add-in toppings I used in the photo above were sliced salami and shredded white sharp cheddar cheese