5 from 1 vote

I have eggs and avocado almost every morning for breakfast, and this morning, I decided to try something new and just cook them together. I am not the biggest fan of warm avocado, but this “boat” is really quite tasty and it’s pretty impressive. These are great to serve at a brunch party—you can eat them holding them in one hand, and there’s no mess.

There is so much goodness in avocados and eggs are so good for you in moderation, this really is a pretty healthy (and delicious) way to start the day. They’re so easy to make—they take hardly any time at all. Just make sure your oven is preheated before you put them in; you want the eggs to cook quickly or the avocado will cook too much.

📋 Recipe

Baked Eggs and Avocado

5 from 1 vote

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 255kcal

Author: Ben Rayl

Ingredients

2 avocados - large Hass
1 tablespoon olive oil
to taste salt
to taste pepper
4 eggs

Instructions

Preheat your oven to 350 F. Cut each avocado in half and carefully remove the seed. Scoop a bit more avocado out from where the seed was, making a larger hole.
Use a brush or a paper towel to rub olive oil on the surface of the avocado, then generously season with salt and pepper.
Crack an egg into the hole of each avocado, add a bit more salt and pepper, then place the 4 avocado halves in a baking dish - packed together so they don't tip over.
Bake for about 15 - 20 minutes, or until the egg white is set.