Baked Avocado Eggs

  • Serves: 4
  • Cooking Time: 20 MINS
  • Total Calories: 220 CALS

Nutrients per serving:

  • Fat: 16g
  • Sodium: 0.34g
  • Carbohydrate: 9g
  • Fibre: 3g
  • Protein: 9g


Preheat oven to 425°F (220°C). Line 8‐inch (2 L) square baking pan with foil. Using a spoon, scoop out some of the avocado flesh to create a divot large enough to fit an egg. (Reserve flesh for another use.)

Place avocado halves in prepared pan so they fit snugly against each other; fold foil around avocados to prevent tipping.

Crack 1 egg into each avocado half; season with salt and pepper.

Bake until whites are set and yolks are cooked to desired doneness, approximately 18 to 20 minutes. Let stand for 5 minutes. To serve, top with salsa.


  • After baking, sprinkle crumbled cooked bacon over eggs if desired.
  • Serve with toast or warmed tortillas for dipping.


  • 2 firm (but ripe) avocados, halved and pitted
  • 4 eggs
  • 1/4 tsp (1.25 mL) each salt and freshly ground pepper
  • 1/4 cup (60 mL) Tostitos® Roasted Red Pepper Salsa