Baked avocado eggs is an unique way to bake eggs- in avocado boats. The creaminess of avocado and richness of egg makes it perfect healthy breakfast.
It’s like eating smashed avocado with ‘poached’ egg topped with bacon and chives. I find it taste amazing!
Note: avocado does change it’s taste once baked. Don’t expect it to taste just like raw ripe avocado, baked avocado is different!
Uncooked (raw ripe) avocado taste is amazing. It’s buttery creamy taste is hard to beat. Baking avocado will change it’s flavor and taste. Some find it slightly bitter and leaves an after taste.
Thus baked avocado needs a little extra flavoring, seasoning and dressing to eradicate the after taste. You can use bacon and chives as I did or go ahead and use your own favorite toppings. A generous drizzle of sriracha or any hot sauce does the trick.
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Why you should try baked avocado eggs
Ingredients needed
Simple baked avocado eggs needs only 6 ingredients-
- Ripe avocado (large)
- Eggs (small)
- Salt and pepper
- Bacon
- Chives
Avocado – use large avocado big enough to accommodate an egg in the middle. If you can’t get monster size avocado, use regular size avocado but scoop out some of the middle part to accommodate an egg.
Eggs – use small eggs, egg that can fit in an avocado boat. Quail eggs are great option as they are small. I always have large eggs in my kitchen. I separated some of egg white from the egg and added egg yolk and a small portion of white just enough to fill the middle of avocado.
Bacon – eggs, avocado and bacon is best combination.
Chives – adds fresh and crunch to avocado egg boats.
Additional ingredients
Baked avocado needs extra help to eradicate the after taste that some people find it unappealing. Generous drizzle of sriracha always does the trick. But don’t just stop there. Fill avocado with any of your favorite toppings.
- Add cheddar cheese, feta cheese to it.
- Diced red onion
- Cherry tomatoes, red bell peppers can be added to it before baking
- Stuff in ham and cheese in the middle with eggs
The options are endless.
How to make baked avocado egg cups
Start by choosing the right avocado. You need ripe, large avocado and make sure it’s at room temperature. If you can’t find large avocado, you can use regular sized avocado. Read the tip below.
Preheat oven at 400 F.
Cut avocado into half. Remove stone.
Tip: scoop out about a tablespoon or more of the flesh in each half so you have large hole to hold the egg. Do not discard scooped avocado. Make guacamole or dip out of it, or even use it in smoothie.
Keep avocado upright by placing it against each other or put it in muffin tray to prevent it from rolling over.
You need small egg to fit in the middle. Here’s a trick that’ll stop eggs spilling all over. Instead of cracking egg directly into the avocado half, crack egg into a bowl first, removing most of the egg white into the bowl.
Pour egg yolk into the avocado center. Fill up the hole with egg white; see you fill just the right amount of avocado boat with eggs, no spillage.
Use leftover egg white to make scrambled eggs.
Season with salt and pepper.
Bake in preheated oven at 400F for 12 to 15 minutes or until white is set.
Remove from oven, sprinkle generous amount of bacon, chives and drizzle sriracha as well.
Serve immediately.
💭Tips to make best avocado egg bake
- Use large avocado.
- Scoop out 1 to 1.5 tablespoon of avocado in the middle to make enough room to hold an egg.
- Instead of cracking egg directly into the avocado half, crack egg into a bowl first, removing most of the egg white into the bowl. Pour egg yolk into the avocado center. Fill up the hole with egg white; see you fill just the right amount of avocado boat with eggs, no spillage.
- Keep avocado upright by placing it against each other or put it in muffin tray to prevent it from rolling over.
- To reduce the after taste, add generous amount of your favorite toppings. Bacon, chives, drizzle of sriracha, cheddar or feta cheese, cherry tomatoes, red bell peppers are some of the options.
FAQS
Yes. Both avocado and egg are nutrients rich food that you can include to your breakfast or snack. It’s wholesome, hearty, filling and delicious eaten individually and together.
Avocado is mostly eaten raw as guacamole, spread on toast, used as dip for nachos, chopped into a salad, blend in a smoothie. Did you know you can even cook avocado. Baking avocado with eggs in it is one of the most delicious ways to enjoy baked avocado.
Let’s be honest, baked avocado does not taste exactly like the raw ones. Though the texture doesn’t change much, baked avocado changes it’s taste slightly.
Some find it slightly bitter in taste, but when cooked just right baked avocado is great tasting with eggs bacon, chives and drizzle of sriracha.
Yes, it’s one of the most popular methods used to ripen avocado quickly. Remember this technique works only for almost-but-not-quite-ripe avocados. Wrap whole avocado in aluminum foil. Place in baking dish and bake in preheated oven at 200F for 10 minutes or until avocado soften slightly. When you bake avocado, it releases ethylene gas, which ultimately promotes ripening.
It’s best to make and serve baked avocado eggs fresh, immediately soon as it’s made. Reheating avocado and eggs is not recommended. It only takes 10 minutes work to get this prepped.
Topping variations
Egg, avocado, bacon and chives are match made in heaven. It’s my go-to way of making avocado egg bake.
If you want to change things up, add your favorite topping and seasoning to the recipe.
Some of the toppings options are:
- Add cheddar cheese, feta cheese to it.
- Diced red onion
- Cherry tomatoes, red bell peppers can be added to it before baking
- Stuff in ham and cheese in the middle with eggs
- top it with fresh pico de gallo or salsa.
The options are endless.
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📋Baked Avocado Eggs
Ingredients
- 2 Ripe avocados large
- 4 small eggs
- Salt and pepper – to taste
- Bacon
- Chives
- Sriracha
Instructions
- Preheat oven at 400 F.
- Cut avocado into half. Remove stone.
- Important Tip: scoop out about a tablespoon or more of the flesh in each half so you have large hole to hold the egg. Do not discard scooped avocado. Make guacamole or dip out of it, or even use it in smoothie.
- Keep avocado upright by placing it against each other or put it in muffin tray to prevent it from rolling over.
- You need small egg to fit in the middle. Here’s a trick that’ll stop eggs spilling all over. Instead of cracking egg directly into the avocado half, crack egg into a bowl first, removing most of the egg white into the bowl.
- Pour egg yolk into the avocado center. Fill up the hole with egg white; see you fill just the right amount of avocado boat with eggs, no spillage.
- Use leftover egg white to make scrambled eggs.
- Season with salt and pepper.
- Bake in preheated oven at 400F for 12 to 15 minutes or until white is set.
- Remove from oven, sprinkle generous amount of bacon, chives and drizzle sriracha as well.
- Serve immediately.
Video
Notes
- Use large avocado.
- Scoop out 1 to 1.5 tablespoon of avocado in the middle to make enough room to hold an egg.
- Instead of cracking egg directly into the avocado half, crack egg into a bowl first, removing most of the egg white into the bowl. Pour egg yolk into the avocado center. Fill up the hole with egg white; see you fill just the right amount of avocado boat with eggs, no spillage.
- Keep avocado upright by placing it against each other or put it in muffin tray to prevent it from rolling over.
- To reduce the after taste, add generous amount of your favorite toppings. Bacon, chives, drizzle of sriracha, cheddar or feta cheese, cherry tomatoes, red bell peppers are some of the options.
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