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Baked Avocado Eggs
Becca Harris, RD, MHSc
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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Prep Time
5
mins
Cook Time
20
mins
Total Time
25
mins
Course
Breakfast
Cuisine
American
Servings
2
Calories
268
kcal
Ingredients
1
large avocado
2
eggs
Salt, pepper & chilli flakes to taste
Instructions
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.
Cut a small part of the side of each avocado so that the halves stand still while cooking.
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!
Notes
Best if served immediately.
Keyword
avocado, avocado eggs, breakfast, dairy-free, easy recipe, eggs, gluten-free, plant-based, quick