Baked Eggs in Avocado — Damn Delicious

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Baked Eggs in Avocado

Who would have thought? You can bake your eggs right in avocado halves for a healthy breakfast option to start your day off right!

Avocado is a fruit, not a vegetable. And they are packed with heart-healthy good fats.

Eggs, on the other hand, are a budget-friendly, high-quality protein among many different vitamins and minerals.

And when you combine these two elements, this becomes one of my favorite breakfast options.

Not only are they easy to prepare but they are packed full of everything you can possibly need for a healthy sustainable breakfast.

So put down the sugary-cereal, the proessed breakfast burritos – basically all that fake stuff – and start your day right.

You will notice a difference in energy and you won’t be reaching for those sugary snacks mid-morning!

Baked Eggs in Avocado

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Who would have thought? You can bake your eggs right in avocado halves for a healthy breakfast option to start your day off right!

Ingredients:

  • 3 avocados, halved and seeded
  • 6 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Using a spoon, scoop out about two tablespoons of avocado flesh, or more, as needed, creating a small well in the center of each avocado.
  3. Gently crack 1 egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste.
  4. Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.
  5. Serve immediately, garnished with chives, if desired.

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42 comments

I’ve subscribed to this for about a year now and this is the first comment I’ve ever made: I love your recipes! I am ALL over these. Can these be made ahead of time?

The avocados may brown a bit if made in advance but as always, please use your best judgment.

Great idea! Do you leave the skin or outside shell of the avocado on when baking them?

Yes, you can leave the skin on.

I love avocados and think this would make a great evening meal too served with a salad and toast. Thanks for this simple recipe.

This looks delicious and so easy. I will definitely be trying this recipe soon.

Yum! I love this idea. It would go great with some diced tomatoes and raw spinach

I would add a tablespoon or two of salsa under the egg.

Dang it! If I wasn’t allergic to avocado I what have this for breakfast all the time. The love the creativity, looks delish! (:

Can you scramble the egg instead of making it like a sunny side up egg? I was wondering how that would turn out.

Yes, you absolutely can!

I can’t eggs but I made this for a friend, and she loved it, I took some grated cheese and sprinkled it on just near the end of cooking time.
Perfect, simple easy, just the way I like

This is such a good breakfast! Tasty and super filling. It is definitely one of my go to’s 🙂

Looks like a great idea for a healthy breakfast!

I’ve been dying to try this, I’ll have to buy some avocados when we get home from vacation next week!

Absolutely great ideas……
……I love this page!

Greetings from Germany.

I love this…the only issue I had was my eggs were large and my avocadoes were small (we don’t get as wide as selection here in Canada as you do in California) so they overflowed the avocadoes.

Any suggestions what to do with the leftover egg whites?

You can do an egg white scramble for breakfast! 🙂

Never tried this combo before but can’t wait to try it, I have just managed to purchase ready peeled frozen Avocados from Tesco so I hope results are much the same.

just hollow out the well left by the pit a bit more so the egg will fit.

These look delicious! But it’s just me, so I don’t need six eggs for breakfast. How would the cooking time be affected (if at all) by only cooking one or two full avocados? Thanks for sharing–can’t wait to try!

Cooking time should relatively stay about the same.

Mine turned out iffy at best, but I learned two tips that others might benefit from:
1) Get large avocados. I mean LARGE. Eggs (especially the large size that most people purchase) take up surprisingly more space than we tend to realize, and you need lots of spare room inside the avocado skin.
2) When cutting the avocado, try to cut it so both halves will be able to stay level on the baking sheet. Rotate the fruit so when you look straight at it, there’s as little curve to the shape as possible, and cut there. My first avocado kept falling over and spilling egg all over the baking sheet because I didn’t think to do this part.

Aside from my learning experiences, great recipe! I’ll try again, and I have no doubt I’ll love the results even more.

I use a muffin tin instead of a baking sheet. The avocado rests perfectly without rolling around and the overflow of egg just goes into the hole directly underneath so it makes for slightly easier clean up

I like to halve the avocado and peel the skin off in strips from the outside. That makes it really easy to cut a little off the bottom so you have a flat surface-thus keeping the avocado flat on your baking tray. Also, if egg is too big, just poach it separately then place carefully on top!

I finally decided to see what the baked egg in an avocado fuss was all about, and… :/ I was not impressed with the first try. This, though, has nothing to do with Damn Delicious. All related recipes from other blogs have the same instructions. Ok, here goes…. I’m not an avocado purist, but I do love avocados. I can eat them plain, seasoned, with more added fat, etc. Their taste and creaminess is the best thing in the world. However, if you venture with avocado egg boats… Some things to be mindful of:

1) Use unripe avocadoes (white under the stem; feel hard) OR borderline about to ripe. I used ripe Hass avocadoes and then was disappointed at the bitter flavor and lost creaminess. It was rather plain and dry. 2) I found either the temperature or the time too long unless(!) you want hard eggs. If you want soft eggs, I would do 10 minutes or less. (First try I did 425F for 15 minutes in big oven and toaster oven. Same hard egg result). 3) Optional: size of avocadoes. I prefer to use large avocadoes just because I like to taste the whole avocado rather than bits.
4) Definitely helps to cut a flat bit under the avocado so it stays stable. Otherwise, it’ll rock and you’ll have spilled egg white. By the way, use aluminum paper if you don’t flatten the avocado. The spilled egg white will make a big caramelized mess.

Advice to everyone talking about the issue of a round avocado rolling around on a baking sheet:

I use a muffin tin instead of a baking sheet. The avocado rests perfectly without rolling around and the overflow of egg just goes into the hole directly underneath so it makes for slightly easier clean up

I’ve just finished this recipe but instead of chives I’ve used chopped onion. It was delicious – thank you for sharing

I prepared this recipe for my family and they were delighted. I’ve used a little cheese over. Best eggs ever. Thanks for this recipe

We tried this. My guy said it was not a redo- he didn’t like it and felt the eggs were too runny.

How can you call this healthy? A third of your daily fat based on a 2,000 cal diet and 61% of daily cholesterol is definitely not conducive to a healthy lifestyle at all. And it’s not even 8g of protein. A PB&J on Texas white bread has 12g fat, 0 cholesterol, and 18g of protein. I think you should stop referring to this as healthy.

It is healthy. These are good fats and good cholesterol.

Not only are these good fats and cholesterol it doesn’t contain the carbohydrates and sugars your PB&J does.

This really is a game changer. SO simple, and I can’t believe how delicious and healthy it is to! Great way to start the day!

omg. all the recipes looks tooooo good…m so hungry n all these videos making me moreee hungry…so tempting n easy….will surely try them all…ur awsome

Hubs saw a recipe for this on on a cooking show (see what retirement does to men and asked, lol) and asked if I could make this for breakfast. Since I had not seen the show or the recipe decided to consult pinterest. As soon as I saw a Chungah Pin I knew I had my go to recipe for Avocado Baked Eggs.

Not sure why he didn’t just make it, since he’s the one who saw the recipe being made on the cooking show?

Hi,
Question, is the nutrition facts for all 6 halves total or for each half with egg?

The nutritional information is for each half.

Can these be frozen after you bake them? I’ve seen a lot of posts about how avocados can be frozen & that would be a help instead of having to use the oven for a single serving everytime… Thanks for any advice!

Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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