Baked Eggs in Avocado (paleo, keto-friendly)

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Adapted from Damn Delicious blog recipe


  • 3 avocados, halved and seeded (less ripe avos are better for this recipe)
  • 6 small eggs
  • Kosher salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped bacon, chives, cilantro, feta cheese
  • Optional spices: smoked paprika, ancho chile powder, cumin


  1. Preheat oven to 375 degrees F. Grab a muffin tin with at least 6 spaces.
  2. Using a spoon, scoop out about two tablespoons of avocado flesh, or more, as needed, creating a small well in the center of each avocado. Pop each half into a space in the muffin tin.
  3. Gently crack 1 egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste.
  4. Place tin into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes. Check for desired doneness at around 10 minutes.
  5. Serve immediately, garnished and spice as desired.

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