Description
Baked Avocado Eggs are a delightful blend of creamy avocado and savory eggs, perfect for brunch or a quick weeknight dinner.
Ingredients
Scale
- 2 ripe avocados
- 4 fresh eggs
- Salt to taste
- Pepper to taste
- Fresh herbs (chives, parsley, or cilantro)
- Optional add-ins: sautéed mushrooms, cheese, or diced tomatoes
Instructions
- Preheat your oven to 425°F (220°C).
- Cut avocados in half and remove the pit. Scoop out a bit more flesh if needed to hold an egg.
- Arrange the avocado halves in a baking dish to sit upright.
- Carefully crack an egg into each avocado half.
- Add a pinch of salt and pepper, and sprinkle in your herbs or other toppings.
- Bake for about 15-18 minutes until egg whites are set and yolk is to your liking.
- Garnish with more herbs and a drizzle of hot sauce or olive oil if desired.
- Serve immediately while warm.
Notes
For a runny yolk, bake for 15-16 minutes; for a firmer yolk, extend to 18 minutes. Avoid overstuffing the avocados.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 215mg
Keywords: avocado, eggs, breakfast, brunch, healthy recipe