Baked Eggs in Avocado: 2 Ways
Baked eggs in avocado might be the most simple, fast and nutritious breakfast. I’ve got two toppings to share with you, but the options are endless. So between the rainy drizzle and thinking I’d have to make a quick breakfast, I decided to whip up some baked eggs in avocado. A few years ago (when I first started eating real food) I stumbled on a couple of healthy food websites that had baked eggs in avocado. And I remember thinking, how had I never thought of that?!
It’s brilliant – especially from a nutrition standpoint. You get healthy, brain-sustaining fats from the avocado along with potassium (more than what’s in a banana), fiber and tons of other nutrients. From the egg you get protein, all the essential amino acids and numerous vitamins and minerals.
Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook. Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray. I find an au gratin dish works perfectly.
There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works. Baking eggs in the oven also makes the tops cook faster than underneath, which is why the yolk looks overly-cooked. But it’s a little deceiving. When I sliced into these I got the most perfect, runny yolk (my fave).
- 2 avocados
- 4 large eggs
- salt and pepper, to taste
- goat cheese