Baked Avocado Eggs

Do you remember eating avocados as a kid? I definitely don’t. But now this 90’s baby eats a minimum of 3 a week.

These traditional Mexican fruits (yes, they are a fruit) have the highest protein content of all fruit varieties and contain a ton of fibre. So you could say their recent-ish increase in popularity comes with good reason.

These avocado eggs are a great alternative to your standards egg-y breakfast, and are definitely a crowd pleaser. They taste great as-is or scooped out on some toast. Make these at your next cottage weekend brunch and there won’t be a single one left! 

Baked egg with avocado and pepper.

Baked Avocado Eggs

Naturally gluten-free & dairy-free.
These baked avocado eggs make for a creamy and healthy breakfast dish. Double, triple or quadruple as needed.
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Course: Breakfast
Cuisine: American
Keyword: avocado, avocado eggs, breakfast, dairy-free, easy recipe, eggs, gluten-free, plant-based, quick
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 268kcal
Author: Becca Harris, RD, MHSc


  • 1 large avocado
  • 2 eggs
  • Salt, pepper & chilli flakes to taste


  • Preheat oven to 425°F.
  • Cover a small baking sheet with tinfoil or parchment paper.
  • Cut the avocado in half and remove the pit.
  • Scoop about 1 tbsp from each avocado half. It is best to scoop wide rather than deep (as pictured) so that the egg cooks more evenly.
    Two avocado halves with a scoop taken out around the pit.
  • Cut a small part of the side of each avocado so that the halves stand still while cooking.
    Two avocado hales faced-down with a small amount of the back flesh cut off so that they stand still in the oven.
  • Place avocado onto the baking sheet and crack one egg into each half.
  • Sprinkle with salt, pepper & chilli flakes.
  • Bake for 18 – 22 minutes. 18 minutes for runny yolks and 20-22 minutes for more firm yolks.
  • Enjoy!


Best if served immediately. 


Calories: 268kcal

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The Nutrition Junky