Baked Avocado Eggs with Fresh Herbs

By: Patricia Bannan

Baked Avocado Eggs with Fresh Herbs


Servings: 4 Print


  • 2 avocados, halved and seeded
  • 4 medium eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh herbs, such as chives, cilantro, or basil


  1. Preheat the oven to 350°F. 

    Slice the avocados in half, lengthwise and twist to separate. Remove the pit and scoop out about 2 tablespoons of avocado flesh, creating a larger cavity. 

    Place the avocado halves in a baking dish, to keep them upright, and gently crack one egg into each whole, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste.

    Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.

    Sprinkle with fresh herbs, as desired, and serve immediately.


Calories: 130kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 300mg | Fiber: 5g