Baked Avocado With Egg Easy Recipe Wholesome Yum

How To Make Baked Avocados With Egg

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Avocados – To pick perfectly ripe avocado, give it a gentle squeeze. It should be firm but yield slightly to pressure. Eggs – I always use large eggs for this recipe. They fit perfectly into most avocado halves. Cheese – A sprinkle for a melty top. I usually use cheddar cheese, but my kids like these with Mexican blend. You can also use mozzarella, pepper jack, or even feta. Bell Peppers – I add these for a little crunch on top. Dice them finely. Chives – For flavor and a touch of color. You can also top your baked avocado eggs with other fresh herbs, like parsley, dill, or basil. Sea Salt & Black Pepper

Prop the avocados against each other and the dish edges. This keeps them upright and prevent the egg from spilling out before it sets. So, make sure your baking dish is not too big. I like this one that’s the perfect size for 6 average avocado halves. Want to make a single serving? These don’t store well as leftovers (the avocado will brown), so I recommend making them fresh. If you only need one serving, you can place the avocado egg in a ramekin to keep it upright. And I love this avocado saver to store the other half. Scoop out enough avocado. Make sure to scoop out a large enough well to fit the egg. You can use the scooped-out avocado for a mini serving of my quick guacamole, avocado toast, or if you can’t get enough avocado and egg recipes, try my avocado egg salad. Some egg white might spill over if your avocados are small. This isn’t a big deal, but if you want to avoid this, crack the egg into a small bowl first. Then, transfer the yolk and a bit of white to the avocado, leaving extra white behind in the bowl. You can add cheese upfront if you prefer. I add it halfway through because I like it melty without getting too dark. Prefer your bell peppers soft? You can sprinkle them on before baking instead of at the end. You can choose to have your yolk runny (like a soft boiled egg), jammy (creamy but not fully set), or a hard boiled egg texture. See my times on the recipe card below. I do recommend checking on your baked avocados with egg occasionally, because the times can vary a bit. The baking times are based on the avocados starting at room temperature, and your eggs will take longer to set if your avocados are cold from the fridge.

Toppings – Instead of bell peppers and chives, try diced tomatoes (or fresh salsa), sauteed onion, crumbled bacon, or finely diced ham. You can also layer these ingredients underneath the cheese before sprinkling it on. Really, anything you’d put in an omelette or egg casserole can work here, but you won’t have much space for the extras so I limit it to something quick and easy. Breakfast Meats – While I bake my eggs and avocados, I often whip up some crispy bacon in my air fryer. Feel free to make air fryer turkey bacon instead for a lighter option. Sweet Breads – Serve them with a slice of my healthy zucchini bread or almond flour banana bread for a sweet and savory combo. Fruit – Add some fruit alongside this avocado egg recipe for breakfast, or if you’ve got time, whip up my fresh fruit salad.

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