Avocado eggs
A wholesome and satisfying breakfast or brunch dish featuring creamy avocados baked with eggs, cheese, tomato, and a touch of heat. Quick to prepare and full of flavor.
Updated : 10 July, 2025
Easy
About 20 min.
Ingredients
2
Avocado
4
Eggs
4 teaspoon
Heavy cream
2
Cherry tomatoes
20 grams
Cheddar
1
Green onion
4 pinch
Chilli flakes
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Scoop out about 1 tablespoon of flesh from each avocado half, creating a shallow space across the surface without digging too deep. Set the avocado halves aside. (The scooped-out avocado can be used for guacamole or mashed with lemon juice and olive oil as a quick toast topping.)
Step 3
To fill each avocado, rest it in a ramekin or cup to keep it upright. Season the hollow with salt and pepper, then add 1 teaspoon of cream. Crack in an egg, then top with chopped tomato, cheese, spring onion, and a pinch of chilli flakes.
Step 4
Repeat with the remaining avocado halves. Place the ramekins on a baking tray, or alternatively, balance the avocados in a muffin tin to keep them level.
Step 5
Bake on the middle shelf of the oven for 10-12 minutes, or until the egg whites are just set. Serve right away.