American · Breakfast · Lunch
Avocado Baked Eggs
Creamy avocado halves baked with an egg nestled in each, finished with a zesty tomato, lime and chive topping. A simple, satisfying plate rich in healthy fats and protein.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Serves
- 2
Calories come from: Carbs 16% · Fat 69% · Protein 15%
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Ingredients
For 2 servings- 2 medium (about 270 g flesh)Ripe avocados, halved and pitted (skin left on)
- 4 medium176 gEggs
- 2/3 cup100 gCherry tomatoes, finely diced
- 1 tsp5 gLime juice
- 1 tbspFresh chives, finely chopped
- 1/4 tspSalt
- 1/4 tspBlack pepper, ground
- 1/2 tspSmoked paprika or chili flakes (optional)
Steps
- 1
Heat the oven to 200 °C (400 °F) and line a small baking dish with baking paper.
- 2
Scoop out about 1 tablespoon of flesh from the centre of each avocado half to widen the hollow, and set the scooped flesh aside in a small bowl.
- 3
Sit the avocado halves cut side up in the dish, propping them with scrunched foil so they stay level.
- 4
Crack one egg into each hollow; if an egg is large, let a little of the white run off first so it does not overflow.
- 5
Season the eggs with half the salt, the black pepper and the paprika or chili flakes if using.
- 6
Bake for 14 to 16 minutes, until the whites are fully set and the yolks are cooked to your liking; for firm yolks that reach 71 °C (160 °F), bake a few minutes longer.
- 7
While the eggs bake, mash the reserved avocado flesh with the lime juice, then stir in the diced tomatoes, chives and remaining salt.
- 8
Spoon the tomato topping over the baked eggs and serve straight away, two halves per person.
Swaps, storage and make-ahead
Swaps
- Use a finely diced red bell pepper instead of cherry tomatoes if tomatoes are out of season.
- Swap the lime juice for lemon juice, which gives the same fresh lift to the topping.
- Use chopped green onion tops or parsley in place of chives if that is easier to find.
- For a lighter version, use egg whites only in each hollow and keep a close eye on the bake time, as whites set faster.
Storage
This dish is best eaten fresh, as baked avocado turns brown and bitter and the eggs go rubbery on reheating. If you have leftovers, refrigerate them within 2 hours, eat within 1 day, and reheat until the egg is steaming hot; do not freeze.
Make ahead
You can dice the tomatoes and chop the chives up to a day ahead and keep them covered in the fridge, but halve the avocados, mash the topping and bake the eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (278 g) | Per 100 g | |
|---|---|---|
| Calories | 353 kcal | 127 kcal |
| Protein | 14.3 g | 5.1 g |
| Carbohydrates | 14.5 g | 5.2 g |
| of which sugars | 2.6 g | 0.9 g |
| Fiber | 9.8 g | 3.5 g |
| Fat | 28.3 g | 10.2 g |
| of which saturated | 5.6 g | 2 g |
| Sodium | 428 mg | 154 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
