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Preheat your oven to 375°F. Lightly grease a small baking dish or individual ramekins with melted butter.

Scoop out about 1 tablespoon of avocado flesh from the center of each avocado half to create a larger well for the egg. Reserve the scooped avocado for another use or discard.

Place the avocado halves in the prepared baking dish or ramekins. Crack one egg into each avocado well. Be careful not to break the yolk.

Drizzle 1 tablespoon of heavy cream over each egg. Season generously with salt and black pepper.

Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the eggs and avocados.

Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, soft, or firm). The cheese should be melted and bubbly.

Carefully remove from the oven. Garnish each cheesy egg and avocado bake with crumbled bacon, fresh chives, and optional red pepper flakes. Serve immediately.


Preheat your oven to 375°F. Lightly grease a small baking dish or individual ramekins with melted butter.

Scoop out about 1 tablespoon of avocado flesh from the center of each avocado half to create a larger well for the egg. Reserve the scooped avocado for another use or discard.

Place the avocado halves in the prepared baking dish or ramekins. Crack one egg into each avocado well. Be careful not to break the yolk.

Drizzle 1 tablespoon of heavy cream over each egg. Season generously with salt and black pepper.

Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the eggs and avocados.

Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, soft, or firm). The cheese should be melted and bubbly.

Carefully remove from the oven. Garnish each cheesy egg and avocado bake with crumbled bacon, fresh chives, and optional red pepper flakes. Serve immediately.
