If you like avocado, you'll love this great new recipe idea featuring three of our favorite things – bacon, avocado, and eggs.

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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. Spray baking sheet or glass baking pan with cooking spray.

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  • Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.

  • Place avocados flesh-side up on prepared baking sheet or glass pan.

  • Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.

  • Bake for 15 to 18 minutes, or until eggs are desired temperature.

  • Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

Nutrition Facts

306 calories; protein 10.4g 21% DV; carbohydrates 9.7g 3% DV; fat 25.1g 39% DV; cholesterol 200.3mg 67% DV; sodium 384.5mg 15% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2019
Excellent recipe. Eggs and avocado came out creamy and flavorful. Good for an elegant lunch or as a light main course for supper. Serve it with a green salad. Especially good for me as a diabetic because its carbohydrate count is low. It is now on my meal plan rotation. I would recommend using a large avocado so your egg can fit comfortably in the cavity. Also seated my avocado halves in a sprayed muffin tin to stabilize them. I did not lose any egg due to spillage. BTW the avocado skin is edible much like the skin of a baked potato. Read More
(1)

Most helpful critical review

Rating: 3 stars
03/31/2019
This tasted very good but there was quite a bit of waste with the egg whites since they all spilled over onto the cookie sheet. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/04/2019
Excellent recipe. Eggs and avocado came out creamy and flavorful. Good for an elegant lunch or as a light main course for supper. Serve it with a green salad. Especially good for me as a diabetic because its carbohydrate count is low. It is now on my meal plan rotation. I would recommend using a large avocado so your egg can fit comfortably in the cavity. Also seated my avocado halves in a sprayed muffin tin to stabilize them. I did not lose any egg due to spillage. BTW the avocado skin is edible much like the skin of a baked potato. Read More
(1)
Rating: 3 stars
03/31/2019
This tasted very good but there was quite a bit of waste with the egg whites since they all spilled over onto the cookie sheet. Read More
Rating: 2 stars
12/02/2020
my husband and his parents were all excited to try this. if you re a fan of baked avocado this may be your thing; unfortunately this wasn t anyone s favorite and much was left uneaten. it was pretty. it was a nice idea. not for us. Read More
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