Name: Eggs Baked in Avocado
Cook time: 25 min
Total time: 25 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 avocados; salt; black pepper; 4 eggs

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Eggs Baked in Avocado

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Ingredients

Warning0 allergens identified

Eggs Baked in Avocado

2 avocados(extra-large)

salt(to taste)

black pepper(to taste)

4 eggs

Slice the avocados in half and discard the pits. Use a spoon to scoop out a portion of the flesh from the center of each half, leaving a 1/2-inch border of flesh in the skin. Reserve the scooped-out avocado flesh for another use.

Arrange the avocado halves cut side up in a square baking dish. Sprinkle the cavities with salt and black pepper. Carefully crack an egg into the center of each half and season with additional salt and black pepper.

Bake the eggs on middle rack of oven until the whites are set, 15-20 minutes.

Check to see that eggs are done. Remove from oven or add time as needed.

Serve immediately.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Select Ripe Avocados with Care 🥑
Choose avocados that yield slightly to gentle pressure but aren't mushy—they should be firm enough to hold the egg without collapsing during baking.
Create a Stable Base 🔪
Scoop out slightly more avocado flesh than needed and place the halves on crumpled foil or a muffin tin to prevent them from rolling or tipping during cooking.
Control Cooking Time Precisely ⏱️
Bake at 425°F for 12-15 minutes depending on egg size and desired yolk consistency—start checking at 12 minutes to avoid overcooked, rubbery eggs.
Drain Excess Moisture First 💧
Pat avocado halves dry with paper towels before adding eggs to prevent steam buildup that can cause uneven cooking and watery results.
Season in Layers for Depth 🧂
Add a pinch of salt and pepper to the avocado before cracking the egg, then finish with fresh pepper after baking for more complex, well-distributed seasoning.