Baked Eggs And Avocado Recipe

I absolutely love this recipe because it’s the perfect blend of creamy avocado goodness and protein-rich eggs, making it my go-to brunch dish. Plus, the toppings let me customize it however I want—I’m obsessed with adding the feta and cherry tomatoes for an extra burst of flavor and color!

There’s nothing quite like a healthy, delicious breakfast to start the day off right. And my Baked Eggs and Avocado fit that bill perfectly.

With perfectly ripe avocados and large, luscious eggs as the basis for the dish, I add just enough seasoning—salt and freshly ground black pepper—to let the main ingredients shine. But you could absolutely use incredients like chopped fresh chives, a sprinkling of feta cheese, and some cherry tomatoes to bump the dish’s flavor up another notch and give the dish some beautiful color to boot.

Ingredients

Avocados: Loaded with healthy fats, deliciously creamy and pleasingly rich, and packed with fiber and nutrients.

Protein sources: Eggs are high in protein and provide essential amino acids that are necessary for muscle and cell repair.

Feta cheese: Supplies calcium, tangy taste, and creamy texture.

Chives: Introduces freshness, a delicate onion taste, and vitamins A and C.

Cherry tomatoes are delightfully succulent.

They are rich in antioxidants and provide a boost of vitamin C.

Ingredient Quantities

• 2 ripe avocados
• 4 large eggs
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon chopped fresh chives (optional)
• 1 tablespoon crumbled feta cheese (optional)
• 1 tablespoon chopped cherry tomatoes (optional)
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Set your oven to 425°F (220°C) to warm up.

2. Cut the avocados in half and take out the pits.

3. Remove some flesh around the pit to create enough egg space.

4. Arrange the avocado halves in a baking dish, ensuring they are stable. If necessary, use foil or a muffin tin to keep the avocados balanced.

5. Into each avocado half, crack one egg, allowing the yolk to come to rest in the hollowed-out half.

6. Add salt and fresh ground black pepper to each egg-filled avocado to your liking.

7. Place the baking dish in the preheated oven with care.

8. Bake for 12 to 15 minutes, or until the egg whites have set but the yolks are still slightly runny, for a soft center.

9. Take the dish out of the oven and allow it to cool for one minute.

10. Top with fresh chives, crumbled feta, chopped cherry tomatoes, and red pepper flakes for garnish.

Equipment Needed

1. Oven
2. Knife
3. Spoon
4. Baking dish
5. Aluminum foil or muffin tin (optional, for stability)
6. Egg cracker or plain hand method
7. Measuring spoons
8. Pepper grinder (optional)
9. Cutting board

FAQ

• Q: Can I use small avocados instead of large ones?Yes, but you might need more avocados to go along with the eggs. Adjust the amount upwards as necessary.
• Q: How do I prevent the egg from spilling over the avocado?A: Make a bigger well by scooping out some avocado flesh, then use the flesh to make guacamole or another dish requiring avocado.
• Q: Can I prepare these in advance?A: The optimal time to serve them is just after they come out of the oven. But you can prepare the avocado and the toppings in advance.
• Q: What’s the best way to check if the eggs are cooked?Set the whites and keep the yolks slightly runny. Bake longer if you want firmer yolks.
• Q: Can I use other cheeses instead of feta?Absolutely, you can swap out the feta for goat cheese, cheddar, or even parmesan for a different, though equally delicious, flavor.
• Q: Is it okay to skip the toppings?Yes, it is possible to adjust the toppings if you have a specific preference or if you have special dietary needs.
• Q: What temperature should I bake the eggs and avocado?A: Set your oven to 425°F (220°C) and cook the eggs until they are done the way you like them.

Substitutions and Variations

Sweet potatoes or portobello mushroom caps can be used in place of avocados for a different texture and flavor profile.
Eggs: For a lower cholesterol option, use egg whites or silken tofu.
Chives: Substitute green onions or fresh parsley for a similar taste of freshness.
Feta Cheese: For a creamy, zesty substitute, try goat cheese or ricotta.
For a burst of flavor, use sun-dried tomatoes or roasted red peppers in place of cherry tomatoes.

Pro Tips

1. Choose the Right Avocados Select avocados that are ripe but still firm. Overly soft avocados might not hold the egg well and can become too mushy after baking.

2. Stabilize the Avocados To prevent the avocados from tipping over, rest them in a bed of coarse salt or use a muffin tin to hold them securely in place while baking.

3. Scooping Technique Use a spoon to carefully scoop out a bit more avocado flesh to ensure there’s enough room to fit the entire egg. You can use this extra avocado flesh in a salad or mash it for another recipe.

4. Egg Prep Crack each egg into a small bowl first. This makes it easier to pour the yolk and white into the avocado without breaking the yolk, ensuring an even fill.

5. Adjust Baking Time If you prefer different egg consistencies, adjust the baking time accordingly. For fully set yolks, bake a few minutes longer, and for even softer yolks, reduce the baking time slightly.