Creamy Baked Avocado Egg
This creamy baked avocado egg is a quick, satisfying breakfast: ripe avocado halves filled with eggs and baked until the whites set and the yolks stay soft and silky. Finish with herbs, cheese, or everything bagel seasoning.
Equipment
- Oven
- Baking dish or sheet pan
- sharp knife
- spoon
- Small bowl (to crack eggs)
- Aluminum foil (optional, to make rings)
- Muffin tin (optional, to hold avocados)
- Oven mitts
Ingredients
- 2 ripe avocados ripe but still firm
- 4 small eggs or 4 large eggs; see note about scooping space
- salt to taste
- black pepper to taste
- 1 tablespoon shredded cheese optional (cheddar, mozzarella, or your favorite)
- 1 teaspoon everything bagel seasoning optional, for topping (use 1–2 teaspoons total if desired)
- fresh herbs optional (chives or parsley), chopped
- red pepper flakes optional
- hot sauce optional, to finish
- diced tomatoes optional topping
- crumbled cooked bacon optional topping
Instructions
- Preheat the oven to 425°F (220°C). Place a muffin tin on the counter (best for stability), or set up a baking dish with crumpled foil rings to hold the avocado halves upright.
- Slice the avocados in half and remove the pits with a spoon. Scoop out 1–2 tablespoons of flesh from the center of each half to make a larger cavity for the egg.
- Set the avocado halves cut-side up in the muffin tin or foil rings so they don’t wobble.
- Crack each egg into a small bowl first, then gently slide it into an avocado cavity. If using large eggs and the cavity is small, spoon in the yolk first and add as much white as fits without overflowing.
- Season with salt and black pepper. Add optional toppings like everything bagel seasoning, red pepper flakes, or a small pinch of cheese.
- Bake 12–15 minutes, until the egg whites are set. For firmer yolks, bake 18–20 minutes. Start checking at 10 minutes since ovens vary.
- Remove from the oven and let cool for 2 minutes. Finish with herbs, hot sauce, diced tomatoes, or bacon if desired. Serve warm.
Notes
Choose avocados that are ripe but not mushy so they hold their shape. If your avocado halves wobble, slice a tiny sliver off the bottom to create a flat spot (don’t cut through the skin too much). Leftovers can be refrigerated up to 1 day, but the texture is best fresh.
Nutrition
Calories: 190kcal | Protein: 7g | Saturated Fat: 3g | 185mg | 160mg