Baked avocado with eggs is an effortlessly elegant meal: warm, velvety avocado boats holding perfectly baked eggs with golden, runny yolks. A brush of melted butter and a sprinkle of oregano turn three simple ingredients into something special. It is naturally low-carb and keto-friendly at 2.3g net carbs per serving.
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 (1.48 oz) butter, melted
• 1 tsp / 1g (0.04 oz) dried oregano
• ½ tsp / 3g (0.11 oz) 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 (0.08 oz)
• 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 (0.08 oz) 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.
Pro Tips
- Place the avocado halves in a muffin tin or nestle them in a baking dish packed with crumpled foil. This keeps them stable so the eggs do not spill.
- If your eggs are too large for the avocado well, crack them into a small bowl first and spoon in the yolk plus just enough white to fill the cavity.
- Check the eggs starting at the 12-minute mark for a perfectly runny yolk, and bake 3-5 minutes longer for a firmer set.
- Scoop out a tablespoon or two of flesh from each half before baking to make a larger well, and brush the flesh and skin with melted butter for flavor.
Frequently Asked Questions
Can I add toppings to this dish?
Yes. Chopped chives, crumbled bacon, or feta cheese are all delicious on top. A layer of shredded cheese before baking creates a golden melted crust.
Is this keto-friendly?
Very much so. Each serving has about 2.3g net carbs with 41.3g fat, most of it the heart-healthy monounsaturated fat from the avocado.
How do I pick the right avocado?
Choose a large ripe avocado that yields gently to pressure. Too firm and it will not soften properly; too soft and the well collapses during baking.
Can I make this ahead of time?
It is best fresh from the oven while the yolk is still runny. You can halve and pit the avocado ahead, but keep it covered with lemon juice to prevent browning.
Recipe card below.
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Baked Avocado with Eggs
Ingredients
Method
- Directions
- Preheat your oven to 400°F / 200°C.
- 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.
- Place the avocado halves in a small baking dish or a muffin tin to keep them stable and prevent them from tipping over.
- Generously brush the avocado flesh and skin with the melted butter.
- Carefully crack one egg into the well of each avocado half.
- Sprinkle the eggs with oregano, salt, and a pinch of black pepper.
- Bake for 15-20 minutes, or until the egg whites are set but the yolks are still runny to your liking.
- Carefully remove from the oven, garnish with optional toppings, and serve immediately.
- Add a layer of shredded cheese, like cheddar or Monterey Jack, on top of the egg before baking for a delicious, melted crust.
