Baked Avocado Eggs Roasted Until Just Set

Quick Recipe Version (TL;DR)

• Yield: 2 servings (1 avocado with 2 eggs each)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 2 ripe but firm avocados
• 4 large eggs
• 1 tsp fresh lemon juice
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp crumbled feta
• 2 tbsp finely chopped chives
• 4 slices thick-cut bacon, cooked crisp and crumbled
• 1/4 tsp crushed red pepper flakes (optional)

Do This

• 1) Heat oven to 425°F (220°C). Place a rack in the center.
• 2) Cook bacon until crisp (6–8 minutes in a skillet), then crumble.
• 3) Halve and pit avocados; scoop out 1 tbsp from each half to widen the well. Brush with lemon juice.
• 4) Nest avocados in a muffin tin (or foil rings in a baking dish) so they sit level.
• 5) Crack each egg into a small bowl, then slide into each avocado well. Season with salt, pepper, paprika.
• 6) Bake 12–14 minutes for a slightly runny yolk (15–17 minutes for a firmer yolk).
• 7) Rest 2 minutes, then top with feta, chives, bacon, and red pepper flakes.

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Why You’ll Love This Recipe

• Rich, creamy avocado plus tender baked eggs makes a satisfying breakfast that feels special.
• Simple ingredients, big payoff: it looks impressive but is very doable for home cooks.
• Easy to customize with different cheeses, herbs, or add-ins like salsa or hot sauce.
• Great for weekend brunch: everything bakes at once and serves beautifully.

Grocery List

• Produce: 2 ripe but firm avocados, 1 lemon, 1 small bunch chives
• Dairy: feta cheese (at least 2 tbsp crumbled)
• Pantry: 4 large eggs, kosher salt, black pepper, smoked paprika, crushed red pepper flakes (optional)
• Meat: 4 slices thick-cut bacon

Full Ingredients

For the bacon topping

• Thick-cut bacon: 4 slices (about 4 oz / 115 g)

For the avocado egg boats

• Avocados: 2 ripe but firm avocados (about 8 oz / 225 g each)
• Eggs: 4 large eggs
• Lemon juice: 1 tsp (fresh)
• Kosher salt: 1/2 tsp, divided
• Black pepper: 1/4 tsp (plus more to taste)
• Smoked paprika: 1/2 tsp

For finishing (added after baking)

• Feta: 2 tbsp crumbled
• Chives: 2 tbsp finely chopped
• Crushed red pepper flakes: 1/4 tsp (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Place a rack in the center of the oven and preheat to 425°F (220°C). For stability, set a standard 12-cup muffin tin on your counter (this is the easiest way to keep the avocado halves level). If you don’t have a muffin tin, use a small baking dish and create snug foil rings to hold each avocado half upright.

Step 2: Cook the bacon until crisp

In a skillet over medium heat, cook the bacon until crisp, turning occasionally, about 6–8 minutes. Transfer to a paper towel-lined plate, then crumble or chop into small pieces. Set aside. (If you already have cooked bacon, you can skip straight to prepping the avocados.)

Step 3: Halve, pit, and widen the avocado wells

Slice the avocados in half lengthwise and remove the pits. Using a spoon, scoop out about 1 tbsp of avocado from each half to create a wider cavity for the egg. (This prevents overflow and helps the egg sit neatly.)

Brush or drizzle the cut surface and the inside of the wells with 1 tsp lemon juice to brighten flavor and slow browning. Sprinkle the avocado halves with about 1/4 tsp kosher salt total.

Step 4: Nest the avocados so they sit level

Place each avocado half cut-side up into a muffin cup so it sits steady and level. If an avocado wobbles, rotate it until it’s supported, or tuck a small piece of foil under one side to prop it up. A level avocado helps the egg cook evenly and keeps the yolk centered.

Step 5: Add the eggs carefully (no overflow)

Crack one egg into a small bowl first (this makes it much easier to slide the egg into the avocado without breaking the yolk). Gently pour the egg into one avocado well. Repeat with remaining eggs.

If one of your avocados has a smaller cavity, you can spoon in all the yolk first, then add only as much egg white as fits (discard or save the extra white for scrambling).

Step 6: Season and bake until just set

Season the tops of the eggs with the remaining 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika.

Bake at 425°F (220°C) until the whites are set and the yolks still jiggle slightly, about 12–14 minutes. For a firmer yolk, bake 15–17 minutes. (Ovens vary; start checking at 12 minutes.)

Step 7: Rest, top, and serve

Let the avocado eggs rest in the pan for 2 minutes (they’ll finish setting gently from residual heat). Top each serving with 2 tbsp crumbled feta total, 2 tbsp chopped chives total, and the crumbled bacon. Add 1/4 tsp crushed red pepper flakes if you like a little heat.

Serve immediately while warm. If you’d like, add a few extra cracks of black pepper right before serving.

Pro Tips

• Pick the right avocados: Use ripe-but-firm avocados so they hold their shape in the oven and don’t turn mushy.
• Prevent tipping: A muffin tin is the simplest way to keep the avocado halves level; foil rings also work well in a small baking dish.
• Control doneness: Start checking at 12 minutes. Eggs go from “perfect” to “over-set” quickly, especially in smaller avocado wells.
• Avoid overflow: Crack eggs into a bowl first, then pour slowly. If needed, hold back some egg white so the yolk fits neatly.
• Season in layers: Salt the avocado lightly before adding eggs, then season the eggs on top for the best overall flavor.

Variations

• Salsa verde twist: Swap feta for 2 tbsp cotija and spoon 2 tbsp salsa verde on top after baking.
• Cheddar and jalapeño: Replace feta with 2 tbsp shredded sharp cheddar and add 1 tbsp finely diced pickled jalapeños after baking.
• Smoked salmon brunch: Skip bacon and top each serving with 2 oz smoked salmon and a squeeze of lemon after baking.

Storage & Make-Ahead

This dish is best eaten right after baking (the eggs are at their best texture and the avocado stays bright). If you do have leftovers, refrigerate in an airtight container for up to 1 day. Reheat gently in a 325°F (165°C) oven for 8–10 minutes or until warmed through; avoid the microwave if possible (it can make the eggs rubbery and the avocado bitter). For make-ahead, cook and crumble the bacon up to 3 days in advance and store it refrigerated.

Nutrition (per serving)

Approximate, based on 1 serving (1 avocado, 2 eggs, 2 slices bacon, feta, chives): Calories: 520; Protein: 26 g; Carbohydrates: 18 g; Fiber: 13 g; Total Fat: 39 g; Saturated Fat: 11 g; Sodium: 820 mg.