Instructions
- Preheat the oven to 180–200°C (350–400°F).
- Cut the avocados in half and remove the pits.
- Scoop out a little extra avocado flesh to create enough space for the eggs.
- Place the avocado halves in a baking dish or muffin tin to keep them stable.
- Crack an egg into each avocado half.
- Season with salt and pepper.
- Bake for 12–20 minutes, depending on the size of the eggs and how runny you like the yolks.
- Garnish with chives or herbs and serve immediately.
Optional Toppings
- Crispy bacon bits
- Parmesan or feta cheese
- Cherry tomatoes
- Red pepper flakes
- Fresh cilantro or parsley
Why It’s Popular
- Low in carbohydrates
- Rich in healthy fats from avocado
- Good source of protein from eggs
- Naturally gluten-free and suitable for many low-carb eating plans
Tips
- Use avocados that are ripe but still firm so they hold their shape during baking.
- Small eggs are less likely to overflow.
- Save the scooped-out avocado and serve it on the side or mash it into a quick topping.
