Baked Eggs in Avocado Halves
Baked Eggs in Avocado Halves
Ingredients
- 2 large ripe avocados, halved and pitted
- 4 large eggs
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh chives, finely chopped, for garnish
- 1/2 teaspoon red pepper flakes, optional, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Carefully halve the avocados and remove the pits. If the avocado halves are wobbly, you can slice a small portion off the rounded bottom to create a flat base, allowing them to sit steadily on the baking sheet.
⏱️ 2 min
- 3
Using a spoon, scoop out about 1 to 2 tablespoons of avocado flesh from the center of each half to create a larger well for the egg. Be careful not to scoop too much, as you want to maintain the avocado's structural integrity. You can save the scooped-out avocado for another use, like guacamole or a smoothie.
⏱️ 3 min
- 4
Place the prepared avocado halves on the lined baking sheet. Crack one egg into each avocado well. If the egg white overflows slightly, that's perfectly fine.
⏱️ 2 min
- 5
Season each egg-filled avocado half with a pinch of salt and freshly ground black pepper.
⏱️ 1 min
- 6
Bake in the preheated oven for 12 to 15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm). Cooking time may vary depending on the size of the avocado and egg, and your oven.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove the baked avocados from the oven. Garnish with chopped fresh chives and red pepper flakes, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Eggs in Avocado Halves
- 2 large ripe avocados, halved and pitted
- 4 large eggs
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh chives, finely chopped, for garnish
- 1/2 teaspoon red pepper flakes, optional, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Carefully halve the avocados and remove the pits. If the avocado halves are wobbly, you can slice a small portion off the rounded bottom to create a flat base, allowing them to sit steadily on the baking sheet.
⏱️ 2 min - 3
Using a spoon, scoop out about 1 to 2 tablespoons of avocado flesh from the center of each half to create a larger well for the egg. Be careful not to scoop too much, as you want to maintain the avocado's structural integrity. You can save the scooped-out avocado for another use, like guacamole or a smoothie.
⏱️ 3 min - 4
Place the prepared avocado halves on the lined baking sheet. Crack one egg into each avocado well. If the egg white overflows slightly, that's perfectly fine.
⏱️ 2 min - 5
Season each egg-filled avocado half with a pinch of salt and freshly ground black pepper.
⏱️ 1 min - 6
Bake in the preheated oven for 12 to 15 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm). Cooking time may vary depending on the size of the avocado and egg, and your oven.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove the baked avocados from the oven. Garnish with chopped fresh chives and red pepper flakes, if desired. Serve immediately.
⏱️ 2 min