Start your day off right with this quick and nutritious Easy-Baked Eggs In Avocado.
Avocados and brunch time just seem to go together. You know what I mean? Which is why I’ve prepared this recipe for easy baked eggs in avocados, which are as simple to make as they are delicious to eat. Warm avocado halves cradle perfectly baked eggs that are seasoned simply with salt, pepper, and a sprinkle of spring onions. That rich, buttery fruit meets creamy yolk for a satisfying, filling dish that’s surprisingly elegant given how easy it is to throw together.
I’ve featured avocado in similar ways before on FFF. There’s a crab salad served in an avocado and a Mediterranean take where the avocado is stuffed with tahini-drizzled chickpeas. Every dish where the bowl is edible gets a double thumbs-up from me.
If you’re craving a simple yet sophisticated breakfast that will keep you full all morning long, give this recipe a try. It’s exactly the kind of feel-good, good-for-you meal I want to start my day with.
Dressing it up
This recipe is simple on purpose, but that doesn’t mean it has to stay that way! It’s super easy to experiment with small modifications that make a huge impact on flavor.
Want a little spice? Add a pinch of red pepper flakes to the avocados before baking them. You could also finish them off with a dash of hot sauce like sriracha right after you pull them out of the oven. Want a bit more richness? Top the avocados and eggs with shredded cheddar, crumbled feta, or shaved Parmesan before popping them in the oven. It will melt into the egg as it cooks.
You could also play around with additional toppings. Add some chopped herbs like cilantro or dill to add brightness. A big scoop of salsa, some crumbled bacon bits, or even toasted pepitas would all bring something new and exciting to the dish.
How do I store leftovers?
Baked eggs in avocado are best eaten fresh. If you have leftovers, keep them in the fridge in an airtight container and try to finish them off within a day or so. You can reheat them gently in a 350°F oven for about 5 minutes to avoid overcooking the egg. Freezing isn’t recommended; it changes the texture too much.
Serving suggestions
Serve these delightful avocado eggs with a side of crispy Air-Fryer Toast for a fun spin on an avocado toast breakfast. If you’re serving them for a larger brunch spread, there are plenty of perfect dishes to go around. Add a fresh Coconut Milk Quinoa Fruit Salad for a bright, sweet touch, or go with a classic Kale Salad With Cranberries or a Quiche Florentine to bring all the brunch vibes.
Recipe
Ingredients
- 1 avocado halved and pitted
- 2 large eggs
- Pinch salt and fresh-ground black pepper
- 1 tablespoon fresh spring onions chopped
Instructions
- Preheat your oven to 425°F. Line a baking tray with baking paper. Cut the avocado in half and remove the pit. Carefully crack the whole eggs into two small bowls and gently slide each one into the well of an avocado half.
- Season each avocado half and egg with a pinch of salt and pepper.
- Bake the avocado with eggs in the preheated oven for 15 minutes or until the egg whites have set but the yolks are still runny. Once the eggs are cooked, remove the baking tray from the oven.
- Serve the avocado eggs immediately and garnish with some chopped spring onions. Enjoy!
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