Recipe details
Breakfast
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Eggs in Avocado Cups
25min
4 servings
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These delightful eggs in avocado cups are a healthy and satisfying breakfast or brunch option. Ripe avocados are halved and hollowed out, creating the perfect vessel for cracking an egg into. The avocado cups are then baked until the eggs are set, resulting in a creamy and flavorful combination that's sure to impress.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
1 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Ingredients
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Steps
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Preheat the oven
Preheat the oven to 425°F (220°C).
Prepare the avocados
Cut 2 large avocados in half lengthwise and remove the pits. Using a spoon, scoop out some of the avocado flesh from the center of each half, creating a larger hollow for the egg. Place the avocado halves on a baking sheet, cut side up.
Crack the eggs
Carefully crack 1 large egg into each avocado half, ensuring the yolk remains intact and centered in the hollow.
Season the eggs
Sprinkle the eggs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Bake the avocado cups
Place the baking sheet with the avocado cups in the preheated oven and bake for 15-18 minutes, or until the eggs are set to your desired doneness.
Prepare the garnishes
While the avocado cups are baking, finely chop 2 tablespoons of fresh chives.
Garnish and serve
Remove the baking sheet from the oven and transfer the avocado cups to serving plates. Sprinkle each cup with 1/4 teaspoon of chili flakes and the chopped chives. Serve the eggs in avocado cups immediately, while the eggs are still warm.
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