Baked Eggs in Avocado Halves – A Simple, Satisfying Breakfast
This is the kind of breakfast that feels special without asking much from you. Creamy avocado cradles a warm, silky egg, and the oven does most of the work. It’s quick, comforting, and easy to customize with whatever you have on hand.
Whether you’re cooking for one or feeding a crowd, this is a reliable go-to. The flavors are clean, the texture is rich, and the result looks impressive on the plate.
Ingredients
Method
- Preheat the oven to 400°F (200°C). A hotter oven helps the egg set before the avocado overcooks.
- Prep your baking surface. Line a small baking dish or sheet with foil or parchment. Add a light drizzle of olive oil to prevent sticking.
- Halve and pit the avocados. Cut lengthwise, twist to separate, and remove the pits. If the cavities are small, gently scoop out a little extra flesh to make room for the eggs.
- Stabilize the halves. To keep them from wobbling, slice a thin sliver off the bottom of each half to create a flat base, or nestle the halves into a ring of foil. Stable avocados mean fewer spills.
- Season first. Brush the cut surfaces with a touch of olive oil. Sprinkle the cavities with salt and pepper so the seasoning reaches the egg from below.
- Crack the eggs. Crack each egg into a small bowl. This makes it easier to pour just the yolk and enough white to fill each cavity. Tip: You may not need all the white—set aside extra to avoid overflow.
- Fill the avocados. Carefully pour a yolk into each avocado half, then add enough white to just reach the rim. If you spill, wipe the sides so they roast neatly.
- Bake. Place the avocados in the oven and bake for 10–14 minutes, depending on how set you like the yolks and the size of the eggs. Check at 10 minutes. The whites should be opaque; the yolks should jiggle slightly if you prefer them runny.
- Finish with toppings. Remove from the oven and season lightly with more salt and pepper. Add fresh herbs, cheese, red pepper flakes, or your favorite finishing touches while the eggs are warm.
- Serve right away. Plate with toast, a simple salad, or fruit. A squeeze of lemon or lime brightens everything.
What Makes This Special
Baked eggs in avocado halves are all about balance and simplicity. The avocado stays tender and creamy while the egg gently sets in the center.
You can add herbs, spices, cheese, or a splash of hot sauce to suit your mood. It’s naturally gluten-free, low-carb, and packed with nutrients without tasting like “health food.” Best of all, you only need a handful of ingredients and about 15 minutes.
What You’ll Need
- 2 ripe but firm avocados (Hass is ideal)
- 4 small eggs (smaller eggs fit better; medium works too)
- 1–2 teaspoons olive oil (for brushing and flavor)
- Salt and freshly ground black pepper
- Optional toppings: chopped chives, cilantro, or parsley; red pepper flakes; crumbled feta or goat cheese; grated Parmesan; everything bagel seasoning; sliced cherry tomatoes; cooked bacon bits; smoked salmon; hot sauce or salsa; a squeeze of lemon or lime
- Optional sides: toast, mixed greens, or a simple fruit salad
How to Make It
- Preheat the oven to 400°F (200°C). A hotter oven helps the egg set before the avocado overcooks.
- Prep your baking surface. Line a small baking dish or sheet with foil or parchment. Add a light drizzle of olive oil to prevent sticking.
- Halve and pit the avocados. Cut lengthwise, twist to separate, and remove the pits.
If the cavities are small, gently scoop out a little extra flesh to make room for the eggs.
- Stabilize the halves. To keep them from wobbling, slice a thin sliver off the bottom of each half to create a flat base, or nestle the halves into a ring of foil. Stable avocados mean fewer spills.
- Season first. Brush the cut surfaces with a touch of olive oil. Sprinkle the cavities with salt and pepper so the seasoning reaches the egg from below.
- Crack the eggs. Crack each egg into a small bowl.
This makes it easier to pour just the yolk and enough white to fill each cavity. Tip: You may not need all the white—set aside extra to avoid overflow.
- Fill the avocados. Carefully pour a yolk into each avocado half, then add enough white to just reach the rim. If you spill, wipe the sides so they roast neatly.
- Bake. Place the avocados in the oven and bake for 10–14 minutes, depending on how set you like the yolks and the size of the eggs. Check at 10 minutes. The whites should be opaque; the yolks should jiggle slightly if you prefer them runny.
- Finish with toppings. Remove from the oven and season lightly with more salt and pepper.
Add fresh herbs, cheese, red pepper flakes, or your favorite finishing touches while the eggs are warm.
- Serve right away. Plate with toast, a simple salad, or fruit. A squeeze of lemon or lime brightens everything.
Storage Instructions
These are best eaten hot from the oven. The egg can become rubbery and the avocado may brown if stored too long.
If you must store leftovers, keep them in an airtight container in the fridge for up to 24 hours. Reheat gently in a 300°F (150°C) oven for 8–10 minutes, or microwave in short bursts at 50% power. Note: The avocado will soften and the yolk may fully set upon reheating.
Why This Is Good for You
An avocado-and-egg combo delivers a satisfying mix of healthy fats and protein that keeps you full. Avocados offer heart-healthy monounsaturated fats, fiber, potassium, and folate. Eggs bring complete protein, choline for brain health, and vitamins like B12 and D. Together, they create a steady, energizing start to your day without a sugar crash.
Add herbs and tomatoes for extra antioxidants, or smoked salmon for omega-3s.
Common Mistakes to Avoid
- Using overripe avocados: Very soft avocados can collapse or turn mushy. Choose ripe but firm fruit.
- Overfilling with egg white: Too much white overflows and cooks unevenly. Pour gradually and stop at the rim.
- Wobbly avocado halves: If they tilt, the egg spills.
Stabilize with foil rings or trim the bottoms for a flat base.
- Overbaking: The line between jammy and chalky yolks is short. Start checking at 10 minutes.
- Skipping seasoning: Salt, pepper, and acid (lemon or hot sauce) wake up the flavors. Don’t forget them.
- Baking at too low a temperature: The avocado can dry out before the egg sets.
Aim for 400°F (200°C).
Alternatives
- Different proteins: Add crumbled bacon, diced ham, or smoked salmon after baking for a salty, savory boost.
- Cheese options: Feta adds tang, Parmesan adds nuttiness, and goat cheese adds creamy richness. Sprinkle right after baking so it softens.
- Herb and spice swaps: Try chives, dill, cilantro, or basil. Season with za’atar, everything bagel seasoning, paprika, or chili flakes.
- Citrus and heat: A squeeze of lemon or lime brightens the avocado.
Hot sauce, harissa, or salsa brings heat and depth.
- Add crunch: Toasted pepitas, crushed pistachios, or everything seasoning add texture. A slice of buttery toast on the side never hurts.
- Make it dairy-free or paleo: Skip cheese and use herbs, spices, and citrus to keep it lively.
- Meal-prep style: If you want a make-ahead feel, bake the eggs slightly firmer and cool, then store for up to a day. Reheat gently and add fresh toppings.
FAQ
How do I know my avocados are ready to use?
They should yield slightly to gentle pressure but not feel squishy.
The skin should be dark and pebbled, and the stem nub should remove easily with the flesh underneath still green, not brown.
What if my eggs are too big to fit?
Use smaller eggs or separate out some of the white. Pour the yolk into the cavity first, then add just enough white to fill to the rim. Save the extra white for an omelet later.
Can I make these in an air fryer?
Yes.
Air-fry at 375°F (190°C) for 7–10 minutes, checking at 7 minutes for doneness. The timing varies by model, so keep an eye on the whites.
How can I keep the yolks runny?
Bake at 400°F (200°C) and check early, around 9–10 minutes. Remove when the whites are set but the yolks still wobble slightly.
They’ll continue to set a bit from carryover heat.
Do I need to scoop out extra avocado?
Only if the egg won’t fit. If the cavities are small, remove a tablespoon or two of flesh and save it for toast or a quick guacamole.
What should I serve with this?
Toast, a mixed greens salad with lemon vinaigrette, or fresh berries pair nicely. The brightness of citrus or vinegar balances the richness.
Can I add vegetables?
Absolutely.
Add sliced cherry tomatoes, minced red onion, or sautéed mushrooms after baking. For a fresh crunch, top with radish slices or cucumber.
Is this recipe kid-friendly?
Yes. Keep seasonings simple and offer toppings on the side.
Many kids enjoy the mild flavor and fun presentation.
Wrapping Up
Baked eggs in avocado halves deliver a lot of satisfaction for very little effort. The method is straightforward, the ingredients are flexible, and the results are consistently good. Keep a few avocados and eggs on hand, and you’ve always got a quick, nourishing meal.
Dress it up with herbs and cheese, or keep it simple with salt, pepper, and a squeeze of lemon. Either way, it’s a reliable breakfast that feels fresh and a bit special.
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