Baked Avocado & Egg Cups

These Baked Avocado & Egg Cups are simply fantastic. Perfect for breakfast, lunch or... hosting a brunch party! Easy, healthy, and delicious.

---

INGREDIENTS HIGHLIGHTS

Ripe Avocado (1) — Creamy, rich, and perfectly designed to cradle those eggs.

Eggs (2) — The golden centerpiece of each baked cup.

Salt & Pepper (pinch) — Just enough to sharpen every flavor.

FLAVOR OPTIONS (GET CREATIVE!)

Cherry Tomatoes & Melty Cheese: Cherry Tomatoes, Sprinkled with Jack-Cheddar grated cheese. Topped with fresh diced green onion.

Greek Style: Roasted Red Peppers, Kalmata Olives, and Crumbled Goat cheese. Topped with fresh diced green onion.

---

---

HOW TO MAKE IT

Heat the oven to 400°F.

Slice the avocado in half and carve out a bit of the flesh to widen and deepen the center. Set a slightly crumpled piece of aluminum foil in a baking dish. Nestle the avocado slices into the foil and gently scrunch around them for stability in the foil.

Crack an egg into each avocado cup and sprinkle with salt and pepper.

---

---

ASSEMBLE THEN BAKE

Top one avocado cup with roasted red peppers, Kalamata olives and crumbled goat cheese, keeping the yolk visible. Top the other avocado cup with cherry tomatoes and a sprinkle of grated cheese, again, keeping the yolk visible.

Bake for 15 minutes, or until your desired doneness. Fifteen minutes yields a cooked egg with a runny yolk. Bake longer if you prefer a firmer yolk.

---

Yield: 2

Print

With ImageWithout Image

Baked Avocado & Egg Cups

Cook modePrevent screen from turning off

Ingredients

• 1 ripe avocado
• 2 eggs
• 1/2 tablespoon chopped cherry tomatoes
• 1/2 tablespoon chopped roasted red peppers
• 1/2 teaspoon diced kalmata olives
• 1 tablespoon shredded mixed cheese (jack, cheddar, use your favorite melty cheese)
• 1/2 tablespoon crumbled goat cheese
• Pinch of salt and pepper

Instructions

1. Heat the oven to 400°F.
2. Slice the avocado and carve out a bit of the flesh to widen and deepen the center.
3. Set a slightly crumpled piece of aluminum foil in a baking dish. Nestle the avocado slices into the foil and gently scrunch around them for stability.
4. Crack an egg into each avocado cup.
5. Sprinkle with salt and pepper.
6. Top one avocado cup with roasted red peppers and Kalamata olives, keeping the yolk visible.
7. Top the other avocado cup with cherry tomatoes and a sprinkle of grated cheese.
8. Bake for 15 minutes, or until your desired doneness. Fifteen minutes yields a cooked egg with a runny yolk. Bake longer if you prefer a firmer yolk.

Did you make this recipe?

Tag @delecticious on instagram and hashtag it #delecticious