Baked avocado eggs

You've tried smashed avocado – now it's time for a delicious new breakfast idea!
2 ratings
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Avocado and eggs are a perfect match for breakfast. Baked avocado is really creamy and perfect for eating straight out of the skin with a teaspoon, or spread on to toast. 

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Ingredients
  • 1 ripe avocado
  • 2 medium eggs
  • Small handful chives, finely chopped
  • Freshly ground black pepper
  • 2 slices brown bread, toasted
Time
15 minutes
SERVES:
2
CALORIES:
274
FAT:
18g
SALT:
0.6g
SUGAR:
1.5g
5 A DAY:
0.5
Method
  1. Preheat the oven to 220ºC / Fan 200ºC.
  2. Cut the avocado in half and remove the stone (leave skin on). Scoop out a little of the flesh to create a larger hole.
  3. Crack an egg into each avocado half, top with a few chives and season with pepper.
  4. Put the avocado halves into the oven and bake for about 10 minutes or until the white is set and the yolk is still runny. 
  5. Once the eggs are cooked, serve each avocado half with a slice of toast.
Top tip: pour each egg into a ramekin, spoon the yolk into the avocado and add the white gradually to stop them overflowing