Baked Eggs in Avocados

Time to Cook: 
15 min
Time to Prepare: 
3 min
Number of Servings: 
1-2
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If you are avoiding gluten, breakfast can be a minefield. This breakfast, full of healthy omega 3s and protein will fill you up and get you through the day. I like topping the eggs with a bit of salt, pepper, and hot sauce to give it a bit of kick. There's no sugar and lots of fiber, which is perfect for some diets. The best part is they require little to no work and you can have them ready in only 15 minutes.

Baking the eggs atop a muffin tin keeps the avocados from tipping and losing the eggs onto the pan. Instead they are cradled and stay in one spot.
 

Eggs and creamy avocado-gluten free, too!

Ingredients

1 avocado, split in half

2 eggs

fresh cracked pepper

siracha


Directions

1. Preheat the oven to 425 F.

avocado and eggs

2. Remove the pit from the avocado with a spoon. Scoop some of the flesh out of the avocado so that the egg will fit. Eggs are about 1/4 cup, so you can test if it will fit by measuring in about 1/4 cup of water. Fit the avocado halves into a mini muffin tin. This keeps the avocado from tipping over and losing the egg onto the pan.

3. Crack an egg into a small bowl. Remove a bit of the white with a spoon so that it will all fit into the avocado. If you find you have too much egg and it's overflowing out of the avocado, you can always tip the egg back into the bowl, remove a bit of the white, and tip it back into the avocado.

avocado eggs

4. Gently pour the egg into the avocado.

5. Place the pan into the pre-heated oven and bake for about 15 minutes, until the eggs are set.

6. Remove from the oven and serve drizzled with hot sauce.

avocado eggs 3