Start your day with an incredibly satisfying, low-carb breakfast that’s as beautiful as it is delicious. Imagine a warm, creamy avocado baked to perfection, holding a perfectly set egg with a runny yolk, all topped with crispy, salty bacon. This impressive-looking meal is surprisingly simple to make, packed with healthy fats and protein, and is the perfect keto-friendly way to fuel your morning.
Prep Time: 5 mins
Total Time: 20-25 mins (includes baking time)
Servings: 2
Ingredients:
- 2 large Ripe Avocados, still firm to the touch
- 4 small or medium eggs
- 4 slices Bacon, cooked and crumbled
- Salt and Black Pepper, to taste
- Fresh Chives or parsley, chopped for garnish
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Avocados: Slice the avocados in half lengthwise and remove the pits. With a spoon, scoop out a little bit of the avocado flesh from the center of each half to create a larger well for the egg. (You can save the scooped-out avocado for toast or a smoothie!)
- Stabilize for Baking: Place the avocado halves in a small baking dish or a muffin tin to keep them stable and prevent them from tipping over during baking.
- Add the Eggs: Carefully crack one small egg into the well of each avocado half. Be gentle so you don’t break the yolk.
- Season: Season each egg-filled avocado half with salt and freshly ground black pepper.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes. The baking time will depend on how you like your eggs. Bake for about 15 minutes for a runny yolk or closer to 20 minutes for a firmer yolk. The egg whites should be completely set.
- Garnish and Serve: Carefully remove the dish from the oven. Sprinkle the crumbled bacon and fresh chopped chives over the top of each avocado half. Serve immediately and enjoy!
Recipe Notes:
- Choose the Right Avocado: For this recipe, you want an avocado that is ripe enough to be creamy but still firm enough to hold its shape during baking.
- Egg Size Matters: Small or medium eggs work best as they fit perfectly into the avocado wells. If you only have large eggs, you can crack the egg into a small bowl first, then spoon the yolk and some of the white into the avocado to prevent overflowing.
- Prevent Tipping: Using a muffin tin is the easiest way to keep your avocado “boats” from wobbling and spilling the egg. You can also create small rings out of aluminum foil to place under each half on a baking sheet.
- Customize Your Toppings: Feel free to get creative! Add a sprinkle of shredded cheddar cheese, a dash of hot sauce, or some red pepper flakes before baking for extra flavor.
- Best Served Fresh: These baked avocado eggs are at their best when served warm, right out of the oven. They don’t store or reheat well, so it’s best to make only what you plan to eat.
There you have it—a simple, elegant, and incredibly nutritious breakfast that comes together in no time. This baked avocado egg recipe is a fantastic way to enjoy a healthy, keto-friendly meal that feels truly special. We hope this becomes a new favorite in your breakfast rotation! Happy cooking!
Estimated Nutritional Information (per serving of 2 halves)
Calories: 540; Fat: 48g; Carbohydrates: 19g (Fiber: 14g, Sugars: 2g); Protein: 21g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
