Eggs Baked in Avocado

A breakfast bowl, where the "bowl" is just an avocado filled with incredible breakfast ingredients.

Overhead view of eggs baked in an avocado

Serious Eats / Victor Protasio

Why This Recipe Works

  • Despite being baked, the avocado's texture remains intact.
  • The pairing of runny egg yolk and creamy avocado is perfect.

If your first response to a baked avocado dish is "gross," I beg you to consider giving this a try. Admittedly, it was my first reaction to the idea when a co-worker made this for me, but I was absolutely converted when I had my first bite.

The texture of the avocado is not really altered by a quick 10 minutes in the oven. And the runny yolk surrounded by creamy, tender avocado is a true game changer. Garnish with whole grain mustard and chopped chives, and you have a new take on brunch that I promise will be a crowd pleaser. As an added bonus, any leftovers are great on top of a tart salad for a quick lunch the next day.

April 2013

This recipe was cross-tested in 2022 and lightly updated to guarantee best results. To help the eggs cook and fit in the avocado more easily, we drained some of the watery egg whites in a small sieve before transferring them to the center of the avocado. We also replaced the scallions, cilantro, and chiles with whole grain mustard and chives for a more balanced bite.

Recipe Details

Eggs Baked in Avocado

Prep 10 mins
Cook 12 mins
Active 10 mins
Total 22 mins
Serves 4 servings

A breakfast bowl, where the "bowl" is just an avocado filled with incredible breakfast ingredients.


  • 4 medium avocados (about 7 ounces; 198g each)

  • 8 large eggs

  • 2 limes

  • Kosher salt and freshly ground black pepper

  • Whole grain mustard, optional

  • Chopped chives, optional


  1. Adjust oven rack to middle position and preheat to 450°F. Line a large rimmed baking sheet with aluminum foil.

    Tray covered with aluminum foil

    Serious Eats / Victor Protasio

  2. Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on prepared baking sheet, cut side up.

    Overhead view of removing middle of the avocado

    Serious Eats / Amanda Suarez

  3. Place a small sieve over a small bowl. Working with 1 egg at a time, crack the egg into the sieve and let sit until the watery parts of the egg white drain off; discard watery egg white. Carefully, pour the drained egg into the center of an avocado. Don’t worry if some of the white spills out as long as the yolk is intact. Repeat with remaining eggs. Sprinkle with salt and pepper.

    Placing eggs into avocados with a sieve

    Serious Eats / Victor Protasio

  4. Bake in the oven until whites are set and yolk is runny, about 12 to 14 minutes. Remove from oven and garnish with mustard and chives.

    Overhead view of adding mustard to backed eggs

    Serious Eats / Victor Protasio

Nutrition Facts (per serving)
303 Calories
15g Fat
30g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 303
% Daily Value*
Total Fat 15g 20%
Saturated Fat 4g 20%
Cholesterol 372mg 124%
Sodium 319mg 14%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 20%
Total Sugars 17g
Protein 15g
Vitamin C 82mg 410%
Calcium 91mg 7%
Iron 3mg 14%
Potassium 703mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)