Avocados seem to be on the top of everyone’s list of favorite foods these days. Guacamole is a fan favorite and avocado toast has become an Internet sensation but, have you tried baked avocados? Baked avocados are surprisingly delicious. I was a skeptic, I have to admit. I didn’t think that I would like warm avocados. I’m a guacamole and avocado toast fan but I have to say, baked avocados are a another delicious way to enjoy them. 

In it’s simplest form, baked with an egg, baked avocado cups are a perfect breakfast. Simply cut the avocados in half and remove the pit. Drizzle the interior with a bit of olive oil and a sprinkle of sea salt. Then, crack in a raw egg and bake at 400° until the whites are opaque to enjoy a hot egg and avocado treat. The top of the egg looks a bit hard but when you sink your spoon into it, underneath the top layer is a silky egg yolk about the consistency of a sunny side up or an over easy egg. 

Use the bits of avocado that has been scooped out to serve on the side.  Here I just added a bit of olive oil and a squeeze of fresh lemon juice then topped them with chili threads and seasalt for a hint of spice and texture.

Baked avocados are not just for breakfast. Skip the egg and add your favorite rice or grain for a vegetarian baked avocado or sauté your favorite ground meat and vegetables for a quick and easy dinner packed with nutrients and healthy Omega fatty acids.

Baked Avocados

Print Recipe

• Author: Sally Roeckell for Table and Dish

Ingredients

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• 4 ripe avocados
• 8 small farm-fresh eggs
• 1 tablespoon melted ghee or olive oil
• Pinch of Harissa or your favorite spice.
• Sea salt to taste

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Instructions

Preheat the oven to 400°F.

Cut the avocados in half lengthwise and remove the pits. Using a tablespoon, scoop out 1 to

2 tablespoons of avocado flesh from each half to create 8 cups, each large enough to hold one

of your eggs.

Crack an egg into each avocado “cup.” * Yolks first followed by the whites as room allows.

Drizzle each with the melted ghee and sprinkle with sea salt and seasonings.

Arrange the avocado cups in a small baking pan to fit them as close and snug as possible.

Bake for 10 to 12 minutes, until the egg whites look cooked through. Serve immediately

Notes

• I find it easiest to crack the egg and separate the yolk from the white. Place the yolk into the avocado cup then slowly add the white a little at a time to fill the “cup”. This is a delicate process.  It is tricky to not over flow the egg white. Depending on the size eggs you use you may not use all the whites.

Keywords: avocado, eggs, baked avocados, breakfast

Why just eat baked avocados for breakfast? They are great any time of day, scroll down for more baked avocado ideas.

VARIATIONS:

Baked avocados are NOT just for breakfast.  They can be delicious for lunch or dinner too. It’s also a great way to use left overs.

Vegetarian Options: Add left over risotto to make a great side dish. Today I used asparagus risotto but any rice, quinoa or cous-cous would be delicious.  Top it with a drizzle on olive oil and a sprinkle of your favorite cheese.  Today I used Manchego with the risotto. Bake about 10 minutes at 400°

Meat lover Options: I used ground turkey but ground beef or even a meatloaf blend would be delicious, or even sloppy joe filling. Simply lightly brown your meat. Add a splash of water or soy sauce and your favorite seasonings. Today I used Sweet and Smokey bbq rub. Toss in a bit of sautéed kale, onion, diced pepper or your favorite vegetable. Add  a 1/4-1/2 cup to each avocado cup and top with your favorite cheese. Cover loosely with foil to keep it moist. Bake 10-12 minutes at 400°. 

Enjoy!