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Baked Avocado Eggs: 3 Ways

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Preparation time: 25 min
Serves 2 people
4.5 Average Rating

These Baked Avocado Eggs are going to be your new snack-time obsession. 

Created by Accredited Expert Nutritionist Jacqueline Alwill, this highly versatile dish is a superfood powerhouse, delivering the nutritiousness of eggs and avocado in every bite. Featured in the hit show Good Chef Bad Chef, Jaq gives us 3 different ways to enjoy this anytime meal. Which one will you try first?

Print Recipe
Published

Ingredients

  • 2 avocados, cut in half, seed removed
  • 4 small eggs 
For the topping:
  • Japanese furikake
  • Chilli flakes + fresh herbs or a chilli extra virgin oil
  • BBQ or tomato sauce
  • Dukkah

Method

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  1. Heat oven to 200°C and line a loaf tin or another baking dish that can fit the avocados tightly (so they don’t tip over) with greaseproof paper. Scoop a small amount of the avocado* flesh from the middle to create a large hole for the eggs.
  2. Crack 1 egg into a bowl, then gently pour the yolk into the avocado hole first, holding back the white ever so slightly to ensure it all fits. Repeat with the remaining eggs and avocado.
  3. Place in oven to cook for 15-20 minutes (depending on how runny you like the yolk).
  4. Top with your choice of seasoning or eat straight up as it comes for a tasty, nutritious snack or breakfast option with toast or quinoa.

Notes

*Put the avocado flesh aside to eat later, eat it whilst you wait for the avocado eggs to cook or pop it in the freezer to throw into a smoothie or ice blocks.

Nutrition Per Serve

  • 255g Serving size
  • 1495kJ 357kcal Energy
  • 15g Protein
  • 30g Total fat
  • 5g Saturated fat
  • 2g Carbs (total)
  • 1g Carbs (sugar)
  • 355mg Sodium
  • 13g Fibre
  • 7.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.5

4 reviews

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