Six ingredients. One sheet pan. Zero regrets.
Halved avocados get cradled with an egg, sprinkled with cheese, and baked until the whites are set and the yolks are runny. It’s breakfast, lunch, or a snack that looks impressive but takes zero skill.
Ingredients
Serves 2.
- 2 ripe but firm avocados
- 4 small eggs (or 2 large if your avocados are huge)
- ¼ cup shredded cheddar, parmesan, or feta
- Salt and black pepper
- Red pepper flakes or paprika (optional)
- Fresh chives or parsley, for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep
- Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut avocados in half and remove pits. Scoop out a little extra flesh to make room for the egg (about 1 tablespoon per half).
Step 2: Crack the Eggs
- Place avocado halves cut-side up on the baking sheet. Crack one egg into each well. Some white may spill over – that’s fine.
- Season with salt and pepper.
Step 3: Bake
- Bake for 12–15 minutes. For runny yolks, pull at 12 minutes. For firm yolks, go longer.
- In the last 2 minutes, sprinkle cheese on top.
Step 4: Finish & Devour
- Garnish with red pepper flakes and fresh chives. Eat immediately with a spoon or fork.
Summary
Prep Time: 5 minutes | Cook Time: 12–15 minutes | Total Time: 15–20 minutes
Yield: 2 servings (4 boats) | Difficulty: Foolproof
Storage Notes
Don’t store these. Avocados turn brown, eggs get rubbery. Make fresh and eat immediately.
But you can prep: scoop avocado wells ahead and refrigerate. Crack eggs right before baking. That’s it.
