baked avocado and egg recipe

Written ByJenny Smyth Posted on
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The Best baked avocado and egg recipe

I have been experimenting with different recipes for a while now, and I am so glad I stumbled upon this baked avocado and egg recipe. It’s a game-changer for breakfast, brunch, or even dinner.

The combination of the creamy avocado, the runny egg, and the crispy bread is just perfect. My family loves it when I serve it with some toast or a bagel, and it’s also great as a filling for tacos or wraps.

I’ve been making it for special occasions like holidays and family gatherings, but it’s also a staple in our household for everyday meals. One of the best things about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

You can also customize it to your liking by adding some cheese, salsa, or spinach. As a busy mom, I appreciate that this recipe is quick to prepare and can be made in advance for reheating later.

The health benefits of this dish are numerous – the avocado provides healthy fats, the eggs are a great source of protein, and the whole wheat bread adds fiber to your meal. My kids love helping me in the kitchen, and they enjoy eating this dish because it’s both delicious and nutritious.

I’ve tried various versions of this recipe, but this one remains my favorite. It’s a great way to start your day off right or to refuel after a long morning of activities.

Baked Avocado and Egg

4.6 from 1037 votes

A simple and nutritious breakfast or light meal featuring creamy avocado halves baked with a perfectly set egg. The warm avocado contrasts beautifully with the runny yolk for a satisfying dish.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 2Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Main Ingredients

1 large ripe avocado
2 large eggs
Salt and black pepper to taste
1 tablespoon chopped fresh chives or parsley
Optional: 2 tablespoons shredded cheddar or crumbled feta cheese
Optional: pinch of red pepper flakes

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2While the oven heats, cut the avocado in half lengthwise and remove the pit.
3Use a spoon to scoop out about 1 tablespoon of flesh from each half to create a larger well for the egg.
4Place the avocado halves in a small baking dish, ensuring they sit level and do not tip over.
5If needed, trim a thin slice from the bottom of each half to stabilize them.
6Crack one egg into a small bowl, then carefully pour the yolk and some white into one avocado well, letting the white fill the cavity.
7Repeat with the second egg and avocado half.
8Season both with salt and pepper.
9Bake for 12 to 15 minutes, until the egg whites are fully set and opaque and the yolk is still slightly jiggly for a runny center.
10If you prefer a firmer yolk, bake for an additional 2 to 3 minutes.
11Remove from the oven and let rest for 1 minute.
12Garnish with fresh chives or parsley and optional cheese or red pepper flakes.
13Serve immediately while warm.

🔧Equipment

Baking dish or small rimmed baking sheet
Knife
Spoon
Small bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 26g💛Saturated Fat: 6g❤️Cholesterol: 186mg🧂Sodium: 150mg🌾Total Carbs: 12g🥦Dietary Fiber: 8g🍬Sugars: 1g🥩Protein: 12g

📝Notes

For best results, use a ripe but firm avocado so it holds its shape during baking. If your avocado halves are small, use medium or large eggs to avoid overflow.

Watch Video Of How Baked Avocado and Egg Works

This baked avocado and egg recipe is always a good idea for any occasion – whether it’s a quick breakfast on-the-go or a special dinner with family and friends. It’s easy to make ahead of time and can be reheated as needed.

My family loves serving it with some toast or on top of rice or quinoa for added nutrition. I appreciate that this recipe is versatile enough to suit any taste or dietary need.

❓ Frequently Asked Questions About Baked Avocado and Egg

Q: What is the origin of this baked avocado and egg recipe?

This recipe has its roots in Mexican cuisine, where avocados are a staple ingredient.

Q: How do you make sure the eggs don’t overcook?

I use a gentle heat setting on my oven to ensure that the eggs cook evenly without becoming too hard.

Q: Can you substitute other types of bread for whole wheat?

Yes, you can use other types of bread such as white bread or gluten-free bread if you prefer.

Q: Are there any variations on this recipe that you recommend?

I like to add some diced tomatoes or spinach for extra flavor and nutrients.

Q: How do you store leftovers?

I store leftovers in an airtight container in the refrigerator for up to 3 days.

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