Eggs cracked into avocado halves and baked.
Baked Eggs in Avocado:
Baked eggs in avocado is a simple yet elegant dish that combines creamy avocado with rich, runny eggs. Packed with healthy fats, protein, and essential vitamins, this breakfast (or brunch) is both delicious and nourishing. The natural buttery texture of the avocado pairs beautifully with the silky egg, creating a satisfying bite every time.
Ingredients:
- 1 ripe avocado
- 2 small eggs
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Chopped fresh herbs (parsley, chives, or cilantro)
- Grated cheese (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the avocado in half and remove the pit. If necessary, scoop out a little flesh to create space for the egg.
- Place the avocado halves in a small baking dish so they don’t tip over.
- Crack an egg into each avocado half.
- Season with salt, pepper, and red pepper flakes.
- Bake for 12–15 minutes, or until the egg whites are set but yolks are still slightly runny.
- Top with fresh herbs and cheese if desired.
- Serve immediately and enjoy!
Tips for the Perfect Baked Eggs in Avocado:
- Choose the Right Avocado – Pick a ripe but firm avocado so it holds its shape while baking. Overly soft avocados may collapse under the heat.
- Create Enough Space for the Egg – Since avocado pits are small, scoop out a little extra flesh to prevent overflow when cracking in the egg.
- Stabilize the Avocados – Place them in a muffin tin or a baking dish lined with crumpled foil to keep them from tipping over in the oven.
- Prevent Overcooking – Bake just until the whites set but the yolks remain slightly runny for the best flavor and texture. You can also cover loosely with foil for even cooking.
- Enhance with Toppings – Fresh herbs, chili flakes or cheese, add extra layers of flavor. Serve with toasted bread for a heartier meal.
Enjoy your meal!
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