Quick Easy Baked Avocado Breakfast
Posted by terrepruitt on June 25, 2013
I had seen it on Facebook. You’ve probably seen it too. I am not sure who I saw originally post it. But I bought avocados because I knew my husband would love it. Then I had company for a week and didn’t make it. Breakfast doesn’t happen for my hubby around here during the week. I had been meaning to look up the recipe when another friend posted a picture of hers on Facebook. She told me to bake them at 450° F for 10 to 12 minutes. I bought small avocados thinking since he would be eating en entire avocado it would be better to eat a whole small avocado than a whole big one. I didn’t think about it being too small for the large egg. When I actually went to make these that is when I realized I should have bought the larger avocados. I didn’t remember my friend saying anything about making more room for the egg so I looked up some info. I found a lot of recipes on the web. Just like me, when people see it, they do it then the post about it. My friend topped hers with bacon. Don’t tell my hubby because one of the GREAT things about this is that it is sooooo easy. Bacon would just add another component to complicate it and be messy. Right now it is so quick and easy I can make it for him all the time! He loved it so much I made it two days in a row!
With this first run, I bought small avocados. Next time I am going to by bigger ones. Not HUGE ones, but bigger.
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Here is what I did:
1 small avocado
2 eggs
salt and pepper
Turn on oven to 450° F. Put some aluminum foil on a baking sheet. Put the avocado on a flat surface and find the best resting sides. I actually smashed it a little to make it flat on two sides so that it would sit level in the pan and not spill out so much egg. Cut the avocado in half, take out the seed, make more room for the egg by scooping out some of the avocado. Put the avocado on the foil on the pan. Crack an egg and put it in the avocado half. One egg per half. Add salt and pepper. Bake for 12 minutes. Check it and see if it is how you like your eggs. I cooked the first batch for 14 minutes. The second day I cooked them longer (2 minutes) and the yolks weren’t runny. So I am going to settle on 14 minutes.
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You can probably tell from the pictures that a lot of the egg white ended up on the foil the first time. To me that is just as if it were a fried egg and hubby didn’t complain about eating it. The first set of avocado eggs was served with pico de gallo. We had some leftover so my hubby topped them with that. You might also be able to see the plain lump of avocado on the plate. That is the amount I scooped out from both halves.
The next set of avocado eggs, the next day, were just topped with scallions. Also less egg white because I decided to have it for my breakfast. Shhh . . . again, don’t tell my husband. Some of this stuff really needs to remain between you and me. 😉
After he ate them we discussed topping them with cheese. I am sure ONE of these days I will top them with bacon for him, but I am not doing to make that the norm. As I said, this recipe is so easy I don’t want to complicate it with bacon.
As I have posted before avocados are soooooo good for you. They have incredibly UNIQUE fat so I consider this a healthy breakfast. Also considering it will not be made during the work week and more than likely not every weekend, it’s great. The next time I make it, I might even taste it.
(October 08, 2013 . . . . I posted some things I have learned about making these at Avocado Eggs Helpful Tips)
Do you like avocados? Is this your kinda breakfast?
Terre Pruitt's Blog 
saminaiqbal27 said
I love avocados and I am certainly going to try the delicious recipes. They look healthy and refreshing. Thanks for sharing.
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terrepruitt said
Samina –
Yay! If you love avocados, you are going to love this? It is sooooo easy!
Thanks for commenting!
Let me know how it turns out!
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saminaiqbal27 said
I will definitely let you know since I am trying it on my hubby and myself for breakfast tomorrow. I am sure it’s delicious. Thanks and take care.
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terrepruitt said
Nice. I have to wait for the weekend. I bought some avocados. Can’t wait to hear about yours.
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saminaiqbal27 said
Wow! the recipe is delicious and we both loved it. I just added a little amount of cheese to top it of. Cheese is our weakness and nothing is complete without it. But what a simple and nutritious and delicious recipe. Thanks for sharing. I do have avocados left and tomorrow will be the same breakfast. Thanks so much.
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terrepruitt said
Yay! I am so glad you loved it. My hubby and I were discussing cheese the last time I made it. Thanks for letting me know that cheese is a good topping.
And thanks for letting me know you did it. How fun!
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saminaiqbal27 said
My pleasure.
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elaine said
I loved these so much, Terre! My neighbor gives me avocados from his trees and they’re huge but I still need to scoop out a bit to hold the egg. I might not have to if I didn’t add the bacon :^) BTW, I usually use chopped bacon in other recipes instead of eating slices of bacon, and while I think bacon smells good cooking, I don’t like the way the smell loiters for hours, so when I cook bacon, I make it count. I oven-cook a lot of bacon at once and chop it, then parcel it into small amounts (enough for maybe 2 baked egg avocados) and freeze it, so I always have chopped bacon on hand without having to cook it on the spot. The recipe I used also called for brushing lime juice on the avocado (I loved the extra zing, it made the whole thing vaguely guac-ish) and of course I added a hefty splash of hot sauce to the avocado before I applied the egg.
I had spillage the first time I made these because my avocados weren’t level. Best tip I found, if you care about them being pretty and centered and not spilling over because of the leveling issue it to bake them on muffin tin and use the muffin wells to adjust the way the avocado sits. It worked beautifully, plus since I covered the pan with foil before baking there was no cleanup.
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terrepruitt said
I am sure John would love both the hot sauce and the bacon. I had been planning on cooking these for a long time, I am glad I finally got around to doing it since John loved them so much — as I knew he would.
The muffin tin is a great idea. —- I don’t think I have a muffin tin —- oh wait, I do have a silicon one. I don’t mind the spillage because to me that is just like a fried egg. I don’t think I will ever buy a large enough avocado to fit a whole egg. That is just too big. And I probably won’t scoop out enough to let an entire egg fit in the avocado. From what I hear avocados are really good so I don’t want to scoop out too much. It can just spill over and John can eat it fried like or I can take some for my breakfast.
Maybe if I ever get to the point of eating one and then a large avocado half each might work. But for now, John is eating the entire avocado so a small one is good.
Lucky you with a neighbor that has a tree. AWESOME!
Thank you so much for visiting and commenting. YAY!!!!!!!!!!
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elaine said
I can’t believe how much I love these. I usually HATE runny eggs with the exception of Eggs Benedict, and now this. I’m with you – I don’t mind the egg spill, so I wouldn’t haul out the muffin tins if I was just making breakfast for myself (I don’t really need pretty food) but I probably would if I was serving this to a guest.
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terrepruitt said
Eggsacatly! I might try to make it pretty for company. But I know my hubby likes the eggstra eggs (spillage). I love how easy this is. I made some pico de gallo last night so hubby can use it for dinner tonight and breakfast tomorrow!
Thank you for stopping by and sharing your ideas.
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John Pruitt said
The most amazing breakfast ever honey. Thank you 🙂
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terrepruitt said
So it was worth all the hype? I was so excited I started telling you on Wednesday. I am glad I didn’t tell you about when I originally planned to do it. I bought the avocados prior to our niece visiting. That is why you ended up with avocado pico de gallo. I just didn’t have a chance to make them.
You are welcome!
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