Baked Avocado with Egg

You’ve had it sliced on your toast, mashed into guac, and spread in your tacos, but have you ever tried your avocado baked? Prepare yourself for this ultimate breakfast dish. Gooey egg inside of a creamy baked avocado and topped with crisp bacon bits . . . what more can you ask for when it comes to flavour-filled breakfast foods?

Makes: 4 servings || Takes: 30-35 Minutes


4 slices bacon

2 avocados, halved and pitted

1/4 tsp salt

1/4 tsp pepper

4 eggs


Preheat oven to 425 F (220 C).

In a skillet, cook bacon over medium heat, turning once, until crisp, (about 8 minutes).

Drain on a plate lined with paper towel. Chop into tiny bits and cover to keep warm.

Using a spoon, scoop out some of the avocado flesh, leaving 1/2-inch (1 cm) thick walls; reserve flesh for another use (perhaps that delicious guacamole we were talking about earlier?).

Place each avocado half (inside facing up) in a muffin tin to stabilize and sprinkle with salt and pepper.

Crack one egg into each avocado half, sprinkle with bacon and remaining salt and pepper.

Bake in oven until egg whites are set but the yolks are still runny (about 15 minutes).

Let stand for 5 minutes before serving.