Baked Avocado Eggs

A modern twist on a baked egg, avocado makes for a creamy and delicious edible breakfast bowl.

Prep Time:
5 min
Cook Time:
20 min


  • 2 firm (but ripe) avocados, halved and pitted
  • 4 eggs
  • ¼ tsp ( 1.25 mL ) each salt and freshly ground pepper
  • ¼ cup ( 60 mL ) roasted red pepper salsa


  1. Preheat oven to 425°F (220°C). Line 8-inch (2 L) square baking pan with foil. Using a spoon, scoop out some of the avocado flesh to create a divot large enough to fit an egg. (Reserve flesh for another use.)
  2. Place avocado halves in prepared pan so they fit snugly against each other; fold foil around avocados to prevent tipping. Crack 1 egg into each avocado half; season with salt and pepper.
  3. Bake until whites are set and yolks are cooked to desired doneness, approximately 18 to 20 minutes. Let stand for 5 minutes. To serve, top with salsa.



• After baking, sprinkle crumbled cooked bacon over eggs if desired.

• Serve with toast or warmed tortillas for dipping.