Baked Avocado Eggs

Baked Avocado Eggs
Baked Avocado Eggs

making This brunch is too almost too easy! I’m not egg-agerating.

You know me, I hands down love a recipe that comes out looking like it took real skill but really it’s effortless. Honestly, the most difficult part of this dish is picking the right avocado—no joke! Pick one that presses slightly when you squeeze it. So, not a rock and not, well, guac. You’ve got this!

Baked Avocado Eggs

Baked Avocado Eggs




PREP TIME: 3 minutes

BAKE TIME: 15 minutes

TOTAL TIME: 18 minutes


1 Servings


Avocado (1)

Eggs (2)

Extra Virgin Olive Oil

Fresh Thyme (roughly 1 tbsp of leaves)

Crushed Red Pepper Flakes




Cutting Board

Chefs Knife

Silicone Brush

Baking Sheet

Silpat (optional)

Small Bowl

1. TO PREP YOUR AVOCADO. cut your avocado in half and discard of the pit.

To make sure that your avocado doesn’t roll at all, use your knife to cut a small piece of mostly skin off of the back of each half of your avocado.

Place your avocado halves cut side up on your silpat lined baking sheet.

Lightly drizzle some olive oil over the cut side of your avocado. Use your silicone brush to spread it evenly.

Season your avocado with crushed red pepper, salt, and pepper.

Evenly sprinkle on 3/4 of your thyme.

2. TO MAKE YOUR BAKED AVOCADO EGGS. preheat your oven to 400º.

Crack one egg into your small bowl and then use that bowl to gently transfer your egg into the hole where the avocado’s pit used to be. Using the bowl is a precaution in case there is anything wrong with your egg. It also allows you a little more control and room for error.

Repeat this process with the second egg and second half of avocado.

Lightly season your eggs with more crushed red pepper flakes, salt, pepper, and remaining thyme.

Bake for 15 minutes—or until your egg whites are fully cooked.