Description
This Baked Avocado Eggs with Crispy Bacon recipe is a delicious and nutritious breakfast option that combines creamy, baked avocado halves filled with perfectly cooked eggs and topped with crispy bacon and fresh chives. Ready in just 30 minutes, it’s an easy, satisfying meal ideal for a hearty start to your day.
Ingredients
Scale
Avocado & Eggs
- 2 ripe avocados
- 4 large eggs
Bacon & Seasoning
- 4 strips bacon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped chives
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the avocado eggs.
- Prepare the Avocados: Cut the avocados in half lengthwise and carefully remove the pits. Scoop out a small amount of avocado flesh from each half to create enough room to hold an egg.
- Place Avocados in Baking Dish: Arrange the halved avocados upright in a baking dish, ensuring they are stable and won’t tip over when you add the eggs.
- Add the Eggs: Crack one egg into the hollow of each avocado half, being careful not to break the yolk.
- Season and Add Bacon: Sprinkle the eggs with salt and black pepper to taste. Cook the bacon strips separately until crispy, then crumble them evenly over the eggs and avocado halves.
- Bake the Avocado Eggs: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh chives on top before serving for added flavor and color.
Notes
- You can adjust the baking time if you prefer a firmer yolk or runnier egg.
- For easier handling, use a muffin tin to keep avocado halves stable while baking.
- If avocados are very large, one egg per half fits well; smaller avocados might need less egg or a smaller amount per half.
- Bacon can be substituted with vegetarian bacon for a vegetarian-friendly variation.
- Leftover baked avocado eggs can be refrigerated for up to 2 days but are best enjoyed fresh.
