Baked avocado eggs is an unique way to bake eggs- in avocado boats. The buttery creaminess of avocado and richness of egg makes it perfect healthy breakfast.
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.
 Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.