Baked Eggs in Avocado

Recipe by Mee McCormick, chef, rancher, and founder of The Juicie Bits and Pinewood Kitchen & Mercantile in Nunnelly, Tennessee. 

These baked eggs in avocado are one of my favorite ways to start the day. They're simple, nourishing, and packed with healthy fats and protein. I love dressing them up with fresh herbs, salsa, or smoked salmon for a breakfast that feels both comforting and energizing.

Recipe for Baked Eggs in Avocado

Yields 2 servings
Prep Time: 5 minutes
Cook Time: 10–15 minutes

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 small eggs (or 2 large eggs, one per avocado half)
• Sea salt and freshly ground black pepper, to taste
• 1 Tbsp fresh chives, chopped
• 1 Tbsp fresh parsley, chopped
• ¼ tsp red pepper flakes (optional)
• Everything Bagel seasoning, to taste (optional)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Slice the avocados in half and remove the pits. If needed, scoop out a small amount of avocado flesh to create room for the eggs.
3. Place the avocado halves in a small baking dish or muffin tin to keep them from tipping over.
4. Crack the eggs into a small bowl, then gently pour one egg into each avocado half. If using large eggs, add the yolk first, followed by only as much egg white as will fit.
5. Season with sea salt, black pepper, and Everything Bagel seasoning, if desired.
6. Bake according to your preferred doneness:
   • Over Easy (runny yolk): 10–12 minutes
   • Over Medium (jammy yolk): 12–14 minutes
   • Well Done (fully set yolk): 14–15 minutes
7. Remove from the oven and garnish with fresh chives, parsley, and a pinch of red pepper flakes, if desired.

Juicie Kitchen Tip

Every oven bakes a little differently, so begin checking your eggs at the earliest suggested time. Continue baking for a few additional minutes if you prefer a firmer yolk.

Serve with fresh salsa, sliced tomatoes, crispy bacon, smoked salmon, or a side of sautéed greens for a nourishing, high-protein, low-carb breakfast. 🥑🍳