Closet Cooking Logo

Baked Avocado Bacon and Eggs

Baked Avocado Bacon and Eggs

I have been seeing these baked avocado bacon and eggs on pinterest for a while now and I cannot believe that it has taken me so long to make them! Both avocados and bacon are two of my favourite foods and eggs are not far behind so combining them together in one simple dish can only be loads of goodness! The basic idea is to cut an avocado in half, scoop out enough to fit an egg, fill it with the egg and then bake it until the egg is set the way you like. In total it only takes about 15 to 20 minutes and in that time you can cook some bacon up to sprinkle on top. Once baked you can eat it by the spoonful right out of the avocado shell or you can spread it on toast. The warm baked avocado is sublimely good and combined with a runny egg yolk and smokey bacon and you have a breakfast made in heaven! (See below for the runny egg yolk in all of it's glory!)

Baked Avocado Bacon and Eggs
I like my egg yolks runny which makes it perfect for smearing on toast!

Baked Avocado Bacon and Eggs
Some more gratuitous runny egg yolk shots.

Baked Avocado Bacon and Eggs
Try adding some juicy tomatoes which go really well with avocados and bacon.

Baked Avocado Bacon and Eggs
Baked Avocado Bacon and Eggs

Baked Avocado Bacon and Eggs

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 1

Warm and creamy avocados baked with eggs in them and topped with crispy bacon make for an irresistible breakfast!



ingredients
  • 1 medium avocado, cut in half and stone removed
  • 2 small eggs
  • 2 strips bacon, cut into 1/2 inch pieces (optional)
  • salt and pepper to taste
directions
  1. Scoop enough of the avocado out that it can fit the eggs and fill them with the eggs.
  2. Bake in a preheated 425F oven for 15 minutes or until the eggs are set the way you like it.
  3. Meanwhile cook the bacon and set aside on paper towels to drain.
  4. Season the avocados with salt and pepper to taste, top with the bacon and enjoy with a spoon or on toast.
Nutrition Facts: Calories 566, Fat 52g (Saturated 8g, Trans 0), Cholesterol 289mg, Sodium 410mg, Carbs 2g (Fiber 13g, Sugars 1g), Protein 18g
Nutrition by: Nutritional facts powered by Edamam

44 comments:

Tieghan said...

This might be one of the simplest, but most delicious breakfast, lunch or dinner around. Avocado, eggs and bacon! So good!

marla said...

I have been admiring these on Pinterest for some time as well ~ got give a go!

Georgia | The Comfort of Cooking said...

Such a scrumptious idea! This looks delicious, Kevin! Love that you kept the ingredients simple too... they speak for themselves!

Heather Christo said...

omg Kevin- this looks INCREDIBLE!!!!

Maria said...

What a fun breakfast!

Marie Matter said...

Welp, this is just about perfect!

Erin @ The Spiffy Cookie said...

What's better than a runny yolk? A runny yolk oozing over avocado! Yum yum yum.

Jenny said...

This might be my dream breakfast! Love!!

Betty (picture circa 1951) said...

Sounds good, but when I click printable recipe it just loads your whole page again with the comments, banner, etc. I think it's just supposed to load the recipe. Maybe just a temporary glitch? I'll try again later.

Kevin said...

Betty (picture circa 1951): The printable version should be working now.

Ana y Blanca said...

Que bueno que tiene que estar todo junto.
Blanca de JUEGO DE SABORES

Roland said...

That is truly food porn to the nth degree, looks amazing Kevin!

Jenn Miguez said...

What?! Making this tomorrow!!

ugogirl said...

This looks sooo good! How about trim off just the sliver of the bottom side of the avocados so they don't need any support?

Gloria Baker said...

look delicious Kevin!!

naomi said...

A perfect meal for anytime of day!!!

Rie said...

This looks so YUMMY!!!!! I can't wait to try it. I am new to your site, but "I'll be back" teehee

Amy Brawley said...

Kevin, do you know what bread you used in these pictures? Looks tasty.

Julie @ Table for Two said...

I could eat this every day!!

motherrimmy said...

I would never have thought to bake an avocado, but I like the idea. Besides, it makes an interesting presentation, doesn't it?

Sommer @ ASpicyPerspective said...

What a great breakfast (or anytime) recipe!

rancholyn said...

Brilliant!! Can't wait to try...thanks

tiny.mama said...

Kevin, I would swear you were from one of our Southern states. I am 73 years and don't think I have ever enjoyed reading recipes as well as I do yours. A lot of it is similar to our southern cooking but with such wonderful and 'never thought to' additions. I am trying so many of them, especially this recipe! I am not an ebook person. Please print one soon.

Kevin said...

Amy Brawley: I actually have a loaf right now; it is a Stonemill Multigrain Sourdough.

Tricia said...

Thanks Kevin for the recipe. Both my husband and my son LOVES runny yolks (& bacon!). Can't wait to try this!!

LJN said...

I've just made it and it was delicious. Thank you for the idea!

Olithée said...

never tried bakes avocados before I ll try tonight ! thanks

SonnyRosa said...

This looks INCREDIBLE! I can't wait to try it this weekend! Thanks for sharing Kevin! I never would have found anything like this otherwise.

Mamapeach417 said...

Love your recipes. Even my hubby who doesn't really like avocado said it looks good & wants to know when I'm making it! As for keeping the avocados from rolling, try setting them on a muffin pan to bake. The round part of the avocado sits in the round well nicely.

Jeanette said...

I made baked avocado and egg with miso sauce on it and my kids loved it - such a fun presentation. Yours look great - would love tomato with it as you suggested.

Kevin Lynch said...

Mamapeach417: Glad you liked it! Good call on using a muffin pan! I use ramekins which also work well.

Kevin Lynch said...

Mamapeach417: I like the sound of using the miso!

Candle said...

This is just super creative & clever! I love this idea! And the vibrancy of the green avo & yellow egg is just so lovely to gaze at..and I bet even better to eat. Pinning!

Andrew S. said...

I've tried making this a couple times now and I must be missing something:

Oven at 400, baked for 17 minutes. The yolk is cooking near-solid and the whites are only partially cooked.

I'm wondering if I need to let the eggs come to room temp before cracking them. Thoughts? Suggestions?

Kevin Lynch said...

Andrew S.: I haven't been waiting for the eggs to come to room temperature but the avocados are. Bringing the eggs to room temperature can only help.

Anonymous said...

It was a perfect ketogenic meal until you ruined it with bread!

Annie said...

I'm making this right now in the Middle East where bacon is hard to find and expensive but I am hoping this recipe makes it worthwhile. The avocados have been in the oven for 15mins at 220 Celsius but show no sign of being near done. What am I doing wrong?

Kevin Lynch said...

Annie: How did it go? It may take a bit longer depending on how big the avocado and eggs are and if they were chilled from being in the fridge or being at room temperature.

hollyeva said...

Made this today and it was so great!! Our avocados were on the smaller side so the whites of the egg totally ran out of the avocado. I scooped some more avo out but it took a little trial and error until it would fit an entire egg. We didn't have bacon so we used pancetta instead. Awesome breakfast!

Kevin Lynch said...

hollyeva: Yes, you need to use the larger avocados and smaller eggs but I love how easy it is and how tasty a breakfast it makes!

Jeff Snyder said...

Kevin, If I keep them in the oven for much longer, will the egg yolk harden without overcooking the egg whites and avocado? I'm not a fan of runny yolk. :/ Thank you, I looooooove your blog and write ups on your recipe's; they always turn out great!!

Kevin Lynch said...

Jeff Snyder: Yes, you can leave them in long enough for the yolk to cook without overcooking anything else. Enjoy!

Anonymous said...

I cannot wait to try this idea. I think I will be inclined to use some ranchero sauce on them!

~Cheers!

Kevin Lynch said...

: Ranchero sauce would be perfect!

Post a Comment