Avocado Baked Eggs

A delicious paleo-friendly breakfast combining creamy avocados with perfectly baked eggs

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 4
Difficulty Level: Easy

Ingredients

Main Ingredients:

• 2 large ripe avocados
• 4 large eggs
• 4 slices of bacon (optional)

Seasonings:

• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, chopped

Required Equipment:

• Baking dish
• Sharp knife
• Spoon
• Measuring spoons
• Cutting board

Instructions:

1. Preheat oven to 200°C (400°F).
2. Cut avocados in half lengthwise and remove the pits.
3. If needed, scoop out a little extra avocado flesh to make room for the eggs. Save the extra flesh for garnish.
4. Place avocado halves in a baking dish, ensuring they’re stable. If needed, create small foil rings to keep them steady.
5. Carefully crack one egg into each avocado half.
6. Season with salt, pepper, and paprika.
7. Bake for 15-20 minutes, or until egg whites are set but yolks are still runny (adjust time for desired egg consistency).
8. While eggs are baking, cook bacon if using until crispy, then crumble.
9. Remove from oven and garnish with fresh herbs and crumbled bacon (if using).

Tips & Variations:

• Choose slightly underripe avocados for better structure
• For dairy-free cheese alternative, sprinkle with nutritional yeast
• Add hot sauce or cayenne pepper for extra heat
• Use different herbs like dill or cilantro for variety

Suggested Pairings:

• Fresh mixed greens
• Paleo-friendly toast
• Grilled tomatoes
• Sautéed mushrooms

Nutrition Information (per serving):

• Calories: 245
• Total Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 185mg
• Sodium: 290mg
• Total Carbohydrates: 9g
• Dietary Fiber: 7g
• Protein: 11g

Storage:

Best served immediately. Not recommended for storage.