Baked Egg Avocados


Sometimes, I “share” an idea on my Fountain Avenue Kitchen Facebook page.  It might be a recipe from another website that I think looks delicious, or perhaps just a helpful hint or novel idea that had never occurred to me.

This is one of those shares that I was inspired to try right away.  I have a recipe for eggs baked in a baked potato, which I adore.  This seemed heavenly, too, and it is.  Mash it all together and eat with toast, if desired.  I ate one of these alongside a sliced, summer-ripe tomato and some slivered basil and chives.  Healthy…delicious…EASY!

By the way, it occurred to me that broiling could be a good way to cook the egg more quickly. If I try this, I will report back. If anyone else tries it first, please comment!  Baking does cook the avocado to a creamy consistency which I found quite nice.  Broiling would, I think, keep the avocado a bit firmer.

Baked Egg Avocados
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  1. Avocado, cut in half and pit removed
  2. 1 egg per avocado half
  3. kosher salt and freshly ground pepper to taste
  4. herbs for garnish (optional): basil, chives, dill
  1. Preheat oven to 350 degrees.
  2. Scoop enough avocado out to make room for one egg. I just ate that right away. I also made my first hole too small and had a little egg-white overflow. This made me realize that lining the baking pan with foil is a good idea! One large egg is about 1/4 cup, by the way.
  3. Crack the egg into the avocado and place on a baking sheet or pan (that you have lined with foil or greased for easy cleanup if you spill).
  4. Bake for about 20 minutes or until the egg is cooked to the degree of your liking. Check a bit early and watch carefully the last few minutes.
  5. Sprinkle with salt and pepper and herbs of choice.
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  1. Terri Betz

    New follower. This looks spectacular on a breakfast plate! Thanks for sharing want to try it cold as well!

    1. Ann

      Thank you for the comment and so glad you found your way to my page! By the way, these are great for an easy dinner, too…any meal really: )

  2. Kimby

    Saw this linked on Ally’s Kitchen and HAD to head over for the recipe… such a great idea! (I’d eat the “scooped out” part right away, too.) 🙂 Thanks for your creativity.

  3. Nancy

    I made something very similar last month, but instead of baking or broiling – stove top. I cut a small opening out of the bottom so the avocado would sit flat and then put it in a small pan. I cracked an egg into it and covered with a lid. Cook/steam it until the egg looks firm. The avocado was creamy and the egg soft-boiled!

  4. Trish

    This was so easy, I baked them in the disposable bread pans to cut down on the mess. And the last 5 mins of baking I put cheese, cooked bacon & sliced cherry tomatoes on top. Next time I plan to do cheese & hot sauce on top.

    1. Ann

      Don’t you love it when something so easy is so delicious? I love how you topped the avocados, Trish. Thanks so much for the great suggestions!

  5. Vonnie

    Looks yummy, and maybe even a little shave of parmesen if you’re having for lunch rather than breakfast. Not sure it would work in the broiler – wouldn’t the yolk get really hard before the white was set? Would be good to hear how you got on. Thanks for sharing.

    1. Ann

      Thank you for the comment, Vonnie. Ultimately, I like the creaminess of the avocado that results from baking so have not even tried to broil them! Adding Parmesan is a perfectly delicious idea! I hope you enjoy!

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  9. Jen

    this looks and tastes amazing. i’m dreaming of these over an english muffin benedict style for a special breakfast…. and maybe even add some bacon (why not?)

    1. Ann

      Once the flesh of the avocado comes into contact with the air, it will slowly begin to discolor. To slow this process, I store any leftover wrapped with plastic wrap directly touching the surface. I do this with things like guacamole, too. Hope this helps!

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