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.