This avocado egg bake is also substantial and filling enough to be served as a meatless dinner. And it’s ready in less than 30 minutes! I enjoy having eggs for breakfast. Dishes like egg muffins, egg white omelette, and fluffy scrambled eggs keep me full for much longer than any other type of breakfast. Add avocado, and it’s not just delicious but also extra satiating! That’s why I consider this tasty dish the perfect breakfast. It is very flavorful and so wonderfully filling. It’s also gorgeous. I make it often for my family, but I also like to serve it when we host brunch at our place - everyone raves about it!
Ingredients
Instructions
Recipe Card
Avocado: I prefer Haas avocadoes, which are creamier and less watery than other varieties. Eggs: I usually use large ones, but in this case, the smaller the better, so they can fit inside the avocado half cavities. To season: Kosher salt, freshly ground black pepper, and red pepper flakes. For garnish: Fresh chopped parsley.
You start by cutting an avocado in half. Remove the pit and some of the flesh, making a cavity big enough to accommodate an egg. Bake until the egg whites are set. This should take about 15 minutes in a 450°F oven. If you really want something bread-like, make this quick keto English muffin, cut it into strips, and use that (similarly to what I do when serving soft-boiled eggs - see the photos on that recipe). Another option is using thick slices of almond flour bread.
