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Avocado Bake

A simple, forgiving, and endlessly adaptable baked avocado dish—perfect for breakfast, lunch, or a light supper.

Happy Cooking!

-Alice

Ingredients: 


  • Avocados: Bacon avocados are ideal for baking—their size and large pit create the perfect cavity. Choose fruit that is slightly underripe.

  • Eggs: Smaller eggs work best. Farm-fresh eggs are lovely if you have them.

  • Seasoning: Kosher salt, freshly ground black pepper, red pepper flakes or avocado toast seasoning.

  • Garnish: Fresh chopped parsley or cilantro, depending on taste and what your garden offers.


Instructions: 


1. Preheat the oven to 450°F.

2.  Slice the avocado in half lengthwise. Remove the pit.

3.  Check the size of the pit cavity. You won’t always need to scoop—some avocados naturally have enough room for an egg.

4.  If needed, scoop out a small amount of flesh to create a wide, shallow cavity. Avoid making it too deep so the egg cooks evenly.

5.  Place avocado halves snugly in a baking dish or pie plate to keep them upright.

6.  Decide whether to use a whole egg or lightly scramble it first. Scrambled eggs are easier to fit and cook evenly, with great flavor and appearance.

7.  If using a whole egg, you may need to remove a bit more avocado depending on egg size.

8.  Season lightly with salt, pepper, and red pepper flakes or toast seasoning.

9.  Bake for 14–22 minutes. Start checking at 14 minutes.

10. Remove from oven when just set. The eggs will continue to cook slightly after removal.

11. If underdone, simply return them to the oven—this recipe is very forgiving.


To Serve:

Serve immediately, topped with fresh herbs. For contrast, pair with something crunchy—such as a cabbage, radish, or jicama salad.


Leftovers: Avocado bake does not store particularly well, but leftovers are excellent sliced into a salad the next day.

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