Baked Eggs in Avocado with Bacon on Toast
Our baked eggs in avocado recipe has been a paleo and keto favorite for everyone since we first shared it in 2013. Best of all, it’s a fantastic brunch dish.
Avocado Baked Eggs Recipe
Wait, don’t click away yet. Hold on to that thought. Allow me to explain this dish to you before judge a warm avocado meal.
I know, it may sound awkward to be spreading hot avocado on toast, dripping with egg yolk and scattered with bacon bits. It may even sound blasphemous to some of you who are avocado purists. Why ruin a sacred Hass avocado, that’s perfectly ripe, buttery and creamy with oven-heat and egg? I know, I know, but read on….
On Sunday I was staring at four perfectly ripe avocados. The standard, but always favorite, homemade guacamole came to mind for lunch. Or even more indulgent, avocado egg rolls. The end of January is coming to a close (do you believe this?!), many of us have gone off-tangent from our 2013 health goals, so I decided to just blow away the rest of January with a two-thousand calorie meal. Why not? I was feeling mighty daring.
Watch the Video of Eggs Baked in Avocado:
I asked twitter and facebook what to do with the avocados and all you amazing people came to my rescue with some incredible ideas. Inspired to make the most out of my stash of avocados, I also turned to the CA Avocado Commission recipe index to find more recipe inspiration. One of the first recipes I came across was for this Avocado bacon and eggs recipe.
It had my favorite three ingredients but as I read further, I found out it was baked. Baked? BAKED?
The thought of eating a baked avocado didn’t sound appealing. But after looking at the recipe further, I was imagining what it would taste like when the egg was runny, like a poached-egg style. The bacon bits on top for extra crunch and salt was even more interesting. It all sounded way too rich for me and after 2 bites, I’d probably regret wasting a perfectly wonderful avocado.
But my curiosity got the best of me and I just had to try it. Have you ever been both scared and fascinated by something that you can’t stop thinking about it? Well I had that relationship with this recipe and I couldn’t get it out of my mind. So I had to try it because if I didn’t, I’d keep myself up at night wondering what it tasted like. Yes, I’m that type of person that keeps thinking about something so much that I eventually have to make it happen, or else I’ll drive my self bonkers.
I decided to spread it over toast and figured this would be a wonderful base for something so decadent. And what did I think of it after I tasted it? Wonderful.
Really, I never thought I’d take heart to a warm avocado. But the warm egg, all mushed together with the avocado and bacon bits really paired well together on the crisp toast. It was like a smashed avocado sandwich, but with the added bonus of a “poached egg” texture on top and bacon to make it all happier. I really enjoyed these baked eggs and was so surprised at how pleasant warm avocado tasted.
Todd even enjoyed it and ate his half with the same enthusiasm as I did.
So there you have it. I’m thankful that I didn’t judge the recipe and gave it a second chance. Now I can say that I have a wonderful breakfast option for anyone who loves avocados.
Try it!
-diane
How to Make Eggs Baked in Avocado Recipe
- Create Foil rings to secure the avocado so that it doesn’t tilt and spill during movement. You might not need to use all the egg whites.
- If needed, scoop out a little avocado to make more room for the egg. We like to use small eggs.
- Make foil rings to secure the avocado in the baking dish.
- Check out the full recipe in the recipe box below
This recipe was originally published in 2013 and re-published in 2019 with an updated video and more photos.
Baked Eggs in Avocado with Bacon on Toast
Ingredients
- 1 avocado
- 2 small eggs
- 2 slices bacon , cooked then crumbled
- 2 slices toast
- sea salt , to taste
- fresh cracked black pepper , to taste
- hot sauce , optional
- fresh chopped tomatoes , optional
Instructions
- Pre-heat oven to 425°F.
- Crack the eggs in individual bowls, careful to not puncture the yolks. Set aside. You can crack the egg directly in the avocado later, but it might overflow and make a mess.
- Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time until it matches the amount of egg.
- Make aluminum foil rings to hold the avocados level. You need to keep the avocado from tilting so that the raw egg does not spill out. Look out photos to see how we did it. In medium baking dish, lay foil ring, and rest the avocado half on top so that the avocado doesn't tilt over. Press down on foil if needed to align the avocado.
- Carefully place the eggs into the avocado seed cavities ~ If you aren't sure if the cavity is big enough to hold all the egg whites, this technique will be useful: With a spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole until it's full. Repeat for other avocado half.
- Add salt and fresh cracked black pepper on top of the eggs, to taste.
- Carefully place the baking dish in oven and bake for about 15-30 minutes, or until the eggs are cooked to your preference. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency. Sometimes we bake them for less time because we like runny egg yolks.
- Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!
I made them today and since I only had jumbo eggs on hand I just only placed the yolks in the avocados, and the whites I placed in a oven proof dish. I placed some Louisiana Hot sauce in the holes before putting the egg in. Of my two avocados (4 halves) and two jumbo eggs, I filled all four avocados with one egg(1- yolk and three with white) . So that’s when I got it in my head to only place the yolk and get a separate dish. Since I planned to also to sprinkle mine with cheese and Cajun spices, I stirred them into my whites and baked everything for 15 minutes. It was a win.My husband likes runny yolks and so they came out just fine for our household soft cooked. The side dish of whites ended up firmer but still a nice spreadable consistency for toast. Thank you.
If you only have jumbo eggs, you could beat one egg and fill each avocado with the mixture.
Looked and sounded good but you’re better off cooking the egg separately from the avocado then just combining it all on the toast.
This sounds delicious!
The first time I had warm avocado was in a Thai curry, and I couldn’t believe how awesome the avo was…….incredibly creamy! Can’t wait to try this recipe.
Thanks for this. BUT, I can only fault on one thing. At what TEMPERATURE does one set their oven on to “bake”, this is VITAL! Please assist as I would like to give this a try. Perhaps Liz (above few entries) got it all topsy turvy because of this one vital “clue”.
That info is in the first instruction in the recipe.
started a breakfast club with some neighbors and friends because of this recipe .. thank you so much. it was incredibly delicious
I think you can place a layer of dried chickpeas at the bottom of the baking dish so that they hold the avocado half in place so it doesn’t tilt.
I didn’t try yet, so don’t hold it against me 🙂
I LOVE warm avocados. Have you ever grilled one? Amazing. I love the idea of baking an egg inside, so clever!
OMG. This is super clever. All of m favourite things rolled into one…I wish I’d have thought of it 1st! Nice one!
I would never have thought to bake an avocado either, but I never met an avocado I didn’t like, so this one is for sure going on my to-do list! Lovely!
Tried this today and I am 100% not a fan. First off, my eggs weren’t cooked in 15 minutes, so I had to put them back in. The top part was good, but underneath the whites were still liquid. And then the taste…not bad enough to make me throw them away, but definitely not pleasant. There was still a hint of avocado, but it was bitter and awful tasting. That may be because mine took extra time, but they smelled like that even when I took them out the first time. I guess this is the reason I had never heard of baked avocado before!
Freaking brilliant. And beautiful!
This looks absolutely amazing! And it’s low-carb and keto friendly.
i can’t wait to try this for Easter tomorrow! i am thinking of slicing a teeny bit of the bottom to help it lay flat and baking them in a muffin pan–wouldn’t a dozen of these bad boys make a great presentation in a muffin pan?! hope so!! we’ll see tomorrow 🙂 thank you–you have a beautiful site!
Looks great. Wonder how it would turn out if you nuked it??
Probably a good idea for under ripe avocados as the cooking process ripen them too. I think my wife would love them.
How do you print this out for home use?
There is a print icon on the recipe’s top right corner, just under the picture. Click on that.
Thanks! This looks so yummy. I will share it with my friends.