Avocado Baked Eggs
Eggs baked right in creamy avocado halves and topped with crisp bacon, parmesan and chives. Think of it as avocado toast without the toast.
Nutrition per serving
2 avocado halves- Net carbs
- 3.7g
- Calories
- 433kcal
- Protein
- 19g
- Fat
- 35g
- Total carbs
- 14 g
- Fiber
- 10 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Smoked salmon & dill: Ribbons of smoked salmon, fresh dill and capers replace the bacon and parmesan. It is dairy-free and feels a bit like brunch at a café.
- Bake the eggs as directed, then top with the salmon, capers and dill straight out of the oven. Don’t bake the salmon, which turns firm and very salty.
Mexican (chorizo & salsa): Crumbled chorizo, melted Jack cheese and a spoonful of salsa make these taste like huevos rancheros in an avocado.
- Brown the chorizo in a small skillet over medium heat for 5–6 minutes, until cooked through (160°F/71°C), and drain on paper towels.
- Sprinkle the cheese over the eggs for the last 2 minutes of baking so it melts. Top with the chorizo and salsa to serve.
Caprese (vegetarian): Cherry tomatoes, fresh mozzarella and basil replace the bacon and parmesan, so the dish is meat-free and fresh-tasting.
- Tuck the mozzarella around the yolks for the last 3 minutes of baking so it softens without running everywhere. Top with the tomatoes and basil just before serving.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $3.46 for 2 servings ($1.73 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C). Scoop about a tablespoon of flesh from each avocado half to widen the hollow; mash it with a pinch of salt to serve on the side.
-
Set the halves in a small baking dish or the cups of a muffin tin so they sit level. A ring of crumpled foil under each also works.
-
Crack each egg into a small cup, spoon the yolk into an avocado half and add as much white as fits without overflowing. Season with salt and pepper.
-
Bake 14–18 minutes, until the whites are opaque and set and the yolks still jiggle slightly. Thicker avocados take longer.
-
Top with the bacon, parmesan, chives and pepper flakes, and serve right away.
Tips for success
-
Let the avocados come to room temperature first. Cold avocado slows the cooking, so the white sets unevenly. - Medium eggs fit best. With large eggs you'll have extra white; scramble it on the side.
- Pick ripe but still-firm avocados. Overripe ones slump in the oven and can taste bitter when baked.
Nice to have, not needed
- A muffin tin holds the avocado halves level — a ring of crumpled foil under each works too.
Storage & meal prep
- Best eaten fresh
Reheat: Best eaten straight from the oven; baked avocado darkens and doesn't reheat well.
Best eaten straight from the oven. Baked avocado darkens and doesn't reheat well.
Variations
3 variations, each with its own ingredients and macrosSmoked salmon & dill
ProteinRibbons of smoked salmon, fresh dill and capers replace the bacon and parmesan. It is dairy-free and feels a bit like brunch at a café.
- bacon → smoked salmon
- Parmesan → capers
- + 1 tbsp fresh dill
3.5 g net · 400 kcal · 19 g protein · 32 g fat · ≈$3.15 per serving (−0.2 g net carbs vs the original)
Mexican (chorizo & salsa)
FlavorCrumbled chorizo, melted Jack cheese and a spoonful of salsa make these taste like huevos rancheros in an avocado.
- bacon → raw Mexican chorizo
- Parmesan → Monterey Jack
- + 2 tbsp salsa or pico de gallo
5.4 g net · 507 kcal · 22 g protein · 42 g fat · ≈$2.11 per serving (+1.7 g net carbs vs the original)
Caprese (vegetarian)
DietCherry tomatoes, fresh mozzarella and basil replace the bacon and parmesan, so the dish is meat-free and fresh-tasting.
- bacon → cherry tomatoes
- Parmesan → fresh mozzarella
- + 6 fresh basil leaves
4.5 g net · 414 kcal · 18 g protein · 34 g fat · ≈$2.06 per serving (+0.8 g net carbs vs the original)
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