The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it's also very healthy and satisfying.

NYJEN

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Crack the eggs into a bowl, being careful to keep the yolks intact.

  • Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.

  • Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Cook's Note:

If the hole of the avocado looks too small, scoop out a little at a time till it matches the amount of egg.

Nutrition Facts

280 calories; protein 11.3g; carbohydrates 9.3g; fat 23.5g; cholesterol 150.8mg; sodium 498.3mg. Full Nutrition
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Reviews (189)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2015
I really enjoyed this for breakfast. What I wasn't prepared for is an uncooked egg. Generally, I like my eggs cooked hard, but with the texture of the avocado, I didn't even notice that the yolk wasn't completely cooked through. When prepping, I simply used an egg separator to keep the yolks intact. And to keep the avocado halves from tipping, I sliced off just enough of the skin so that it created a flat surface. Set the avocado half in the pan and voila - it doesn't tip! Quick, easy, and nutritious - I will definitely be making this one again! Read More
(95)

Most helpful critical review

Rating: 1 stars
04/07/2015
They left a horrible aftertaste. Read More
(9)
228 Ratings
  • 5 star values: 130
  • 4 star values: 53
  • 3 star values: 15
  • 2 star values: 14
  • 1 star values: 16
Rating: 5 stars
02/07/2015
I really enjoyed this for breakfast. What I wasn't prepared for is an uncooked egg. Generally, I like my eggs cooked hard, but with the texture of the avocado, I didn't even notice that the yolk wasn't completely cooked through. When prepping, I simply used an egg separator to keep the yolks intact. And to keep the avocado halves from tipping, I sliced off just enough of the skin so that it created a flat surface. Set the avocado half in the pan and voila - it doesn't tip! Quick, easy, and nutritious - I will definitely be making this one again! Read More
(95)
Rating: 5 stars
05/06/2015
I modified this recipe by microwaving for 2 minutes on high instead of using the oven. Egg poached and was fine. Read More
(69)
Rating: 5 stars
01/07/2015
Wow, I have just found my new go to breakfast. These were absolutely awesome. The buttery creaminess of the avocado and the richness of the egg make for a perfect combination. I only keep large eggs on hand so I did scoop out some of the avocado to accommodate the egg. Equally as good with or without the bacon. Read More
(43)
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Rating: 4 stars
01/24/2015
I've added diced red onion and crumbled bacon before putting the egg in the avocado. Topped with salsa when done, was delish. Read More
(31)
Rating: 4 stars
08/01/2015
I seasoned the avocado first and then after I added the egg, I seasoned the egg. This made all the difference I have tried this recipe once before but I only seasoned after I added the egg and it did not have much flavor. however this one turned out delicious! Read More
(27)
Rating: 5 stars
05/11/2015
This is a wonderful change for breakfast or any time of day. I did change things up a bit. I only used Himalayan salt and Telly cherry pepper and a little dab of real butter on each egg. No herbs and no pork! It has such a wonderfull creamy texture and the flavor was very rich and satisfying. My husband said it felt like he was eating a a five star resort but even better.;) This is a keeper for sure. I like the idea of having the cherry tomatoes and maybe some baked paprika along with it. Read More
(24)
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Rating: 5 stars
03/29/2015
Loved this- put grape tomatoes next to avocados in the pan to hold them in place. The roasted tomato was great with it. Added fresh cilantro at the end instead of parsley - but this is an awesome combination! Read More
(18)
Rating: 4 stars
09/08/2015
I'm a convert! Absolutely fabulous. However, if you assume you'll be able to fit in two egg yolks and any of the egg whites you'll either have to use a) monstrous avocados or b) quail eggs. Otherwise, be prepared to spoon out some of the avocado to accommodate the eggs. Then just add back mixed with some pico de gallo and top your eggs that way. Superb. One star mark down is just due to directions missing one point. Read More
(18)
Rating: 5 stars
07/12/2015
I used a cup cake pan to steady the avocados and raw eggs, prevents spills. Read More
(14)
Rating: 1 stars
04/07/2015
They left a horrible aftertaste. Read More
(9)
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