Baked Avocado and Eggs

 Baked Avocado  and Eggs

By Sharon Feldman


  • 3 avocados, halved and seeded
  • 6 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoonschopped fresh chives


Preheat oven to 425 degrees. Lightly oil a baking sheet or coat with nonstick spray.

Using a spoon, scoop out about two tablespoons of avocado flesh, or more, as needed, creating a small well in the center of each avocado.

Gently crack one egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste.

Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.

Serve immediately, garnished with chives, if desired.

Related post

Leave a Reply

Your email address will not be published. Required fields are marked *