Baked Avocado Eggs Baked Avocado Eggs

Image: Jeff Coulson

It might seem odd to bake an avocado, but you'll love how creamy and luscious it becomes—especially with a bacon-topped egg nestled in the centre. Serve with a dash of hot sauce and a few toast soldiers for dipping.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2014


  • 4 slices bacon
  • 2 avocados halved and pitted
  • 1/4 teaspoon each salt and pepper
  • 4 eggs


In skillet, cook bacon over medium heat, turning once, until crisp, about 8 minutes. Drain on paper towel–lined plate. Chop bacon; keep warm.

Using spoon, scoop out some of the avocado flesh, leaving 1/2-inch (1 cm) thick walls; reserve flesh for another use.
Place each avocado half, cut side up, in well of muffin tin to stabilize; sprinkle with half each of the salt and pepper. Crack one egg into each avocado half; sprinkle with bacon and remaining salt and pepper.

Bake in 425 F (220 C) oven until whites are just set and yolks are still runny, about 15 minutes. Let stand for 5 minutes before serving.

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 359 mg
  • Sugars 1 g
  • Protein 10 g
  • Calories 247.0
  • Total fat 21 g
  • Potassium 518 mg
  • Cholesterol 190 mg
  • Saturated fat 4 g
  • Total carbohydrate 8 g


  • Iron 9.0
  • Folate 32.0
  • Calcium 2.0
  • Vitamin A 11.0
  • Vitamin C 12.0
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Breakfast & Smoothies

Baked Avocado Eggs