Baked avocado eggs are amazingly creamy. This is a substantial meal that can be served for breakfast, lunch, or dinner. Keto-friendly, gluten-free, nut-free, dairy-free, and vegetarian.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
2Avocadoripe but firm (not very soft)
4eggssome prefer smaller
0.5teaspoonblack pepperfreshly ground
0.5teaspoonred pepper flakes
Preheat oven to 450F degrees. Line baking dish with parchment paper.
Cut the avocado in half lengthwise and remove the pit. .
Season the avocado halves with half of the kosher salt and black pepper, and put them in the baking dish.
Crack one egg into a small bowl, then slide the yolk in the avocado halves. Or, if you're feeling lucky, try your hand at breaking eggs directly into the halves. Include as much of the egg white as you can. Optional: add toppings, if desired.
Bake until whites reach your desired consistency, usually about 15 minutes. If the egg yolks have developed a thin crust while baking, you can remove it with a small sharp knife.
Add remaining kosher salt, freshly ground black pepper and red pepper flakes, and garnish with chopped parsley.
Do these freeze well? Though raw avocados can be frozen successfully, these baked avocados are best eaten right away. They can be kept in the fridge for up to 48 hours and reheated, but I do not recommend freezing them