There’s no better weekend breakfast than these oven baked eggs nestled inside ripe avocados. Super easy to prep, even easier to devour.
Having grown up in California, I heart me some avocados. They’re such a versatile fruit! If you’re an avocado lover like myself, make sure to check out my Habanero Avocado Chicken Sandwiches, Chickpea Avocado Salad, and my fool-proof guide on How to make Avocado Toast.
HOW TO MAKE OVEN BAKED EGGS IN AVOCADOS:
This breakfast (or even brunch) item might look fancy, but trust me, they couldn’t be easier to assemble. They come together in less than 30 minutes and are oh-so-delish.
- Preheat oven to 425F.
- Cut two avocado’s in half and carefully remove the pit.
- Using a spoon, scoop out some of the interior flesh to create a small well in the center.
- Lightly coat the bottom of a baking dish with nonstick spray. Place each avocado half on the oiled baking dish, flesh side up.
- Crack 1 egg in each half, making sure to keep the yolk intact. Repeat with remaining avocado halves (you’ll have 4 in total) and then season each one with salt + pepper.
- Gently place in the oven and bake until the whites have set, between 18 – 22 minutes (depending on how runny you prefer your egg yolk).
- Serve immediately with desired toppings and toast. Enjoy!
WHAT TOPPINGS TASTE BEST WITH THIS MEAL?
Today I kept things simple with a few items I already had on hand (shallots + fresh dill). If you’ve followed my blog for a while, you should be well aware of my methodology in cooking: utilize what you have, and substitute where needed. I have a hunch I’ll be making these quite often (get ready for the spin-off blogs!)… other toppings I envision include:
- Crispy Bacon
- Crumbled Feta
- Minced Jalapeños
- Chives
- Tomatoes
- Sesame Seeds or a drizzle of Tahini
- Italian Parsley
- Pickled Veggies
Can you make this breakfast ahead of time?
Unfortunately, no. I don’t recommend it. Oven baked eggs in avocados are best enjoyed immediately. If you try to save them, the avocado will turn brown and the eggs will become rubbery when trying to re-heat them.
Want more egg recipes? #NeverSkipEggDay
Super Delicious Egg Salad with Miso (THIS IS A GAME CHANGER)
Eggs in Spaghetti Squash Purgatory
Plantain Chilaquiles with Fried Eggs
Egg Stuffed Pepperoni Pizza Breakfast Sandwiches
- 2 Ripe Hass Avocados
- 4 Eggs
- Salt + Pepper
- Minced Shallots, as needed
- Fresh Dill, as needed
- Hot Sauce, if desired
- Toasted Bread, optional
- Preheat oven to 425F.
- Cut two avocado's in half and carefully remove the pit.
- Using a spoon, scoop out some of the interior flesh to create a small well in the center.
- Lightly coat the bottom of a baking dish with nonstick spray. Place each avocado half on the oiled baking dish, flesh side up.
- Crack 1 egg in each half, making sure to keep the yolk intact. Repeat with remaining avocado halves (you'll have 4 in total) and then season each one with salt + pepper.
- Gently place in the oven and bake until the whites have set, between 18 - 22 minutes (depending on how runny you prefer your egg yolk).
- Serve immediately with desired toppings and toast. Enjoy!
NOTES ON THIS RECIPE:
- If your avocado’s are uneven, go ahead and place the halves in the middle of an upside-down muffin tin. This will keep them upright so the egg doesn’t spill out while baking.
- Don’t throw away the flesh that’s been scooped out of the avocados! Sprinkle it with some salt and enjoy a spoonful, grab a tortilla and make one of these Mexican Flautas, or toss it into my Strawberry Mango Pico de Gallo!
- I love baking eggs in the oven. The first time I tried it was with these Egg And Avocado Baskets (Psst: they’re baked inside a spaghetti squash!) and I’ve been hooked ever since.
- I enjoyed mine with a drizzle of Yuzu Hot Sauce from Trader Joe’s. If you haven’t tried this condiment yet, go get yourself a bottle!
PIN THIS RECIPE FOR LATER:
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