Breakfast done right: Avocado-baked eggs

photo (99)

Dubbed the “Eggocado” by author and entrepreneur Tim Ferris, this compact breakfast bake is a nice alternative to the usual scrambled eggs or cold cereal.

Admittedly, the texture and consistency take some getting used to (hubby loved it; my verdict is, “meh”), but it’s nice to start your day with some healthy fats, fiber and vitamins.

The recipe is incredibly simple; top it with your favorite hot sauce or Sriracha for an extra kick in the pants to get you up and out the door in the morning!

Avocado-Baked Eggs


  • 1 ripe avocado
  • 2 fresh eggs
  • 1/4 cup grated cheese
  • Dash of pepper and salt
  • Optional: hot sauce, salsa


  1. Preheat oven to 425 degrees
  2. Slice avocado in half, and place in a baking dish after removing the pit
  3. Scoop out about 2 tablespoons of flesh to make room for the egg
  4. Crack one egg into each avocado half. Sprinkle with salt and pepper
  5. Bake in the oven for 15-20 minutes, or until egg white sets
  6. Remove from heat, and garnish with grated cheese, hot sauce or salsa

photo (100)

4 thoughts on “Breakfast done right: Avocado-baked eggs

  1. Yeah, I’m with you Jennifer. The recipe looks good and simple, but I’m still working on getting used to the taste of avocado. (my fault.. I guess the ” avocado doesn’t fall far from the tree” ! (since we never really ate them as you were growing up). I’ll give it a try though!


    • I do like avocado cold…but heated, it takes some getting used to. If you want to ease in…try it in a salad dressing! Check out my Edamame-Kale Succotash Salad for a great starter recipe; it’s smooth, creamy and healthy.


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