Baked Avocado Eggs
Becca Harris, BA, BASc, MHSc(c)
Naturally gluten-free & dairy-free.
These baked avocado eggs make for a creamy and healthy breakfast dish. Double, triple or quadruple as needed.
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.
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.
Best if served immediately.
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