Easy-Baked Eggs in Avocado

Start your day off right with this quick and nutritious Easy-Baked Eggs in Avocado. A heavenly blend of creamy avocados and perfectly cooked eggs taking center stage on your breakfast plate!

Prep Time 10

Cook Time 15

Servings

Calories 225kcal

Author FoodFaithFitness

Ingredients

1 avocado halved and seeded
2 large eggs
pinch of salt fresh ground black pepper
1 tbsp fresh spring onions chopped

Instructions

Preheat your oven to 425°F. Line a baking tray with baking paper. Cut the avocados in half and remove the pits. Carefully crack the eggs into a small bowl and gently slide the egg into the well of the avocado halves.
Season each avocado egg with a pinch of salt and pepper.
Bake the avocado eggs in the preheated oven for 15 minutes or until the egg whites have set but the yolks are still runny. Once the eggs are cooked, remove the baking tray from the oven.
Serve the avocado eggs immediately and garnish with some chopped spring onions. Enjoy!

Notes

Select ripe but firm avocados. Overripe or soft avocados can become mushy when baked.
Crack your eggs into a small bowl before adding them to the avocado to avoid spills and remove rogue shells.
You may need to scoop out a bit more of the avocado flesh to ensure the egg fits neatly. Use what you scoop out for a quick guacamole!
For runny yolks, keep an eye on the baking time. 15 minutes is a good estimate.
A pinch of salt and freshly ground black pepper goes a long way in enhancing the dish's flavor.

Nutrition