Tired of the same old breakfast routine? Let’s trade in the toast for something truly special. Imagine a warm, velvety avocado boat, holding a perfectly baked egg with a golden, runny yolk, all seasoned to perfection. This Baked Avocado with Eggs recipe is the effortlessly elegant, protein-packed meal you’ve been dreaming of. It’s incredibly simple to make, looks stunning on a plate, and is naturally low-carb and keto-friendly. Whether you’re rushing on a weekday morning or enjoying a slow weekend brunch, this dish delivers a satisfying and nutritious start to your day that feels like a little luxury.
Ingredients
• 1 large ripe avocado
• 2 large eggs
• 3 tbsp / 42g butter, melted
• 1 tsp / 1g dried oregano
• ½ tsp / 3g pink Himalayan salt
• Freshly ground black pepper, to taste
• Optional toppings: chopped chives, crumbled bacon, feta cheese
Instructions
1. Directions
2. Preheat your oven to 400°F / 200°C.
3. Slice the avocado in half lengthwise and remove the pit. Scoop out a tablespoon or two of flesh from the center of each half to create a larger well for the egg.
4. Place the avocado halves in a small baking dish or a muffin tin to keep them stable and prevent them from tipping over.
5. Generously brush the avocado flesh and skin with the melted butter.
6. Carefully crack one egg into the well of each avocado half.
7. Sprinkle the eggs with oregano, salt, and a pinch of black pepper.
8. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still runny to your liking.
9. Carefully remove from the oven, garnish with optional toppings, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 421 kcal
• Total Fat: 41.3g
• Net Carbs: 2.3g
• Protein: 7.6g
• Fiber: 6.7g
Pro Tips
• Pro-Tips
• To keep the avocado from tipping, place it in a muffin tin or nestle it in a small baking dish packed with crumpled foil.
• If your eggs are too large for the avocado well, crack the egg into a small bowl first, then spoon the yolk and some of the white in, avoiding overflow.
• For a firmer yolk, bake for an additional 3-5 minutes. For a perfectly runny yolk, check the eggs starting at the 12-minute mark.
• Add a layer of shredded cheese, like cheddar or Monterey Jack, on top of the egg before baking for a delicious, melted crust.
FAQ
Q: How do I keep the avocado from tipping over in the oven
A: To keep the avocado stable while baking, place the halves in a small baking dish or a muffin tin. This will prevent them from tipping over and spilling the egg.
Q: Is this baked avocado with eggs recipe keto-friendly
A: Yes, this recipe is naturally low-carb and keto-friendly. According to the nutritional information, one serving contains only 2.3g of net carbs.
Q: How can I get a runnier or firmer egg yolk
A: You can easily control the yolk’s doneness. For a perfectly runny yolk, start checking the eggs at the 12-minute mark. For a firmer yolk, simply bake for an additional 3-5 minutes.
Q: What if my egg is too big for the avocado
A: If your egg is too large for the well, first crack it into a separate small bowl. Then, you can carefully spoon the yolk and just enough of the egg white into the avocado to prevent it from overflowing.
