Avocado baked eggs
Eggs baked in avocado halves until set.
- Hands-on
- 6 min
- Total time
26 min, show breakdown
- Prep 5 min
- Cook 18 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 4
- Cost/serving
- $1.89
Per serving
- Calories
- 346
- Protein
- 14 g
- Fiber
- 9.4 g
- Net carbs
- 3.3 g
- Fat
- 28 g
High in (% Daily Value per serving): Selenium 50%, Riboflavin (B2) 45%, Folate 38%, Vitamin B12 33%, Vitamin B6 30%, Vitamin K 27%, Vitamin E 26%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, dairy-free, gluten-free, nut-free, soy-free.
Ingredients for 1
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 1 medium avocado (136 g), ripe but firm
2 medium eggs (88 g)
Same amount as: about 2 large, about 1 jumbo.
¼ tsp paprika (0.6 g)
Same amount as: 1 mL.
1 tbsp fresh cilantro (1 g), chopped
Same amount as: 15 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. Use a baking dish that holds the halves snugly so they stay upright.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (226 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 346 | ||
| Total fat | 28 g | 36% | |
| Saturated fat | 5.6 g | 28% | |
| Cholesterol | 327 mg | 109% | |
| Sodium | 290 mg | 13% | |
| Total carbohydrate | 13 g | 5% | |
| Dietary fiber | 9.4 g | 34% | |
| Total sugars | 1.4 g | ||
| Net carbs† | 3.3 g | ||
| Protein | 14 g | 28% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 802 mg | 17% | |
| Vitamin A | 168 mcg | 19% | |
| Vitamin C | 14 mg | 15% | |
| Vitamin E | 3.9 mg | 26% | |
| Vitamin K | 33 mcg | 27% | |
| Thiamin (B1) | 0.13 mg | 11% | |
| Riboflavin (B2) | 0.59 mg | 45% | |
| Niacin (B3) | 2.5 mg | 16% | |
| Vitamin B6 | 0.51 mg | 30% | |
| Folate | 152 mcg | 38% | |
| Vitamin B12 | 0.78 mcg | 33% | |
| Magnesium | 52 mg | 12% | |
| Zinc | 2 mg | 19% | |
| Selenium | 28 mcg | 50% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 200 °C / 400 °F.
Cut the avocado in half around the pit. Twist apart and remove the pit.
Scoop out 1 tablespoon of flesh from each half to make the hole bigger. Eat it or save it.
Set the halves in the baking dish, cut side up. Crack one egg into each hole.
Done looks like: Egg fills the hole. A little white spilling over is fine. Sprinkle with salt, pepper and paprika. Bake 15–20 minutes.
Done looks like: Whites are white and firm, with no clear jelly left. Yolk is firm when pressed. Top with the cilantro.
Equipment
Baking dish, about 20 × 20 cm (8 × 8 in) $10–25
What to look for
- Glass or ceramic, oven-safe
- Fits your oven with room around it
Skip: Non-stick coated metal dishes; glass lasts longer.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Egg overflows everywhere | Hole too small or egg too large. | Scoop out more flesh, or pour off some of the white before adding the yolk. |
| Halves tip over in the oven | Round bottoms rock. | Slice a thin strip off the bottom of each half so it sits flat. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Bake until the yolk is firm, not runny.