Baked Avocado Eggs, photo by Avocados From MexicoPhoto by Avocados From Mexico

Baked Avocado Eggs

Cuisine: American
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 4

These eggs in a basket with baked avocado can be done in two ways. One with bacon and cilantro, and another with basil, cherry tomato and goat cheese. Which one do you like the best?


  • 2 large Avocados from Mexico
  • 4 large eggs
  • Salt and black pepper to taste.
  • Bacon and Cilantro Avocado Eggs:
  • 2 tablespoons diced turkey bacon
  • 1 tablespoons chopped cilantro
  • Cherry Tomato, Goat Cheese and Basil Avocado Eggs:
  • ½ cup chopped cherry tomato
  • 1 tablespoon goat cheese crumbles
  • 1 teaspoon finely chopped basil

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  1. Preheat the oven to 425º F. Lightly oil a baking sheet.
  2. Slice the avocados in half; remove the pit and, using a spoon, remove 2 tablespoons of the meat, creating a small cavity in the center.
  3. Place the avocado halves in the center of the sheet, keeping them upright.
  4. Gently crack 1 egg over each half, try to keep the yolk intact. Season with salt and pepper to taste.
  5. Place in oven and cook for 20 minutes until the eggs white are completely cooked but the yolks still runny.
  6. Garnish with the 2 options below.
Bacon and Cilantro:
  1. Heat a skillet over medium-high heat. Add bacon and cook for about 8-10 minutes, until it is completely crisp.
  2. Top 2 avocado halves with the crispy bacon and chopped cilantro.
  3. Serve.
Cherry Tomato, Goat Cheese and Basil:
  1. Top 2 avocado halves with cherry tomatoes and goat cheese. Sprinkle with basil.
  2. Serve.
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