Cook and Scale
Baked Eggs in Avocado
2 servings · 20 min total
Creamy avocado halves baked with a whole egg, melted cheddar, and crispy bacon crumbs. A hearty, protein-rich keto breakfast.
Ingredients
- 2 avocado, halved and pitted
- 4 egg
- 40 g cheddar, grated
- 2 bacon, cooked and crumbled
- 1 tbsp fresh chives, chopped
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 1 tbsp sour cream
- salt to taste
- black pepper to taste
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the avocado halves — Preheat the oven to 220°C (425°F). Scoop a little extra avocado flesh from each half to widen the hollow for the egg.
- 2.
Fill with the eggs — Brush the avocado halves with olive oil and dust with smoked paprika. Place in a baking dish, nestling them so they sit level. Crack an egg into each hollow.
- 3.
Bake the eggs — Season with salt and pepper, top with cheddar, and bake for 12-15 minutes until the egg whites are set.
- 4.
Garnish and serve — Scatter with crumbled bacon and chives, add a small dollop of sour cream, and serve warm straight from the dish.