Baked Avocado Eggs

Baked Avocado Eggs

The bright green of a ripe avocado and the deep yellow of a Braswell Family Farms egg makes this recipe picture perfect. As always here are a few tips and tricks:

  • Add sriracha, red pepper flakes, or bagel seasoning for more flavor.

  • Slice off a small piece of the bottom of avocado to make it stand up straight.

  • Large size muffin tins can be used in place of a baking sheet and foil to keep the avocados straight up and easier to fill.

Thank you Incredible Egg for the recipe!

  • Yield: 4 servings

  • Prep time: 10 minutes

  • Cook time: 15 minutes

  • Total time: 25 minutes


  • 4 Large Braswell Family Farms eggs

  • 2 medium size, firm, ripe avocados

  • 2 Tbsp. olive oil

  • salt and pepper

  • ½ tsp ground pepper

  • ¼ cup chopped fresh parsley


  1. Preheat oven to 375°F.

  2. Line a baking sheet with aluminum foil. Form 4 circular rings out of aluminum foil to hold the avocados upright while prepping and baking.

  3. Slice the avocados and remove the pits. Place avocados inside the foil rings on the baking sheet and brush with olive oil. Scoop out the hole where the pit was so that it is large enough to hold one broken egg.

  4. Break an egg into the center of each of the avocados, being careful to keep the yolks intact. Sprinkle with salt and pepper.

  5. Bake on 375°F for 15 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

  6. Garnish with parsley and ground pepper and serve.

Nutrition Information:

Per baked avocado egg using Eggland’s Best’s eggs. Using ordinary eggs will result in slightly different levels of nutrients.

Calories 250

Fat 22.5g

Saturated Fat 3g

Cholesterol 171mg

Sodium 135mg

Carbohydrate 8g

Fiber 3g

Sugars 0g

Protein 9g

Vitamin A 81 mcg

Vitamin D 6 mcg

Folate 40 mcg

Choline 147 mg

Calcium 30 mg

Iron 1.9 mg

Potassium 425 mg