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How to Cook Eggvocado (Eggs Baked Inside Avocados)

Kylyssa Shay is a science-loving foodie who enjoys creating and perfecting delicious recipes, often on the cheap.

Avocado with cooked egg inside it. Moments later, this clever brunch tidbit was being stabbed with whole-grain toast.

Avocado with cooked egg inside it. Moments later, this clever brunch tidbit was being stabbed with whole-grain toast.

Try My Eggvocado Recipe and Technique

Do you love avocados? Do you love eggs? Then you simply must try an eggvocado!

An eggvocado is an egg cooked in a slightly hollowed-out avocado half. It combines the smooth texture of egg yolk with the creamy texture of warm avocado, and you can cook the yolks to your preferred firmness. A light fragrance of avocado flavors the egg white in a subtly savory, earthy way, and a touch of salt brings an intensity to all of the combined flavors that I find simply delicious.

Funny how eggs and avocados have similar shapes, isn't it?

Funny how eggs and avocados have similar shapes, isn't it?

How to Make Baked Avocado Eggs


  • 2 small or medium eggs
  • 1 medium or large, ripe avocado
  • Salt to taste
  • Water for the water bath


  • 1 covered baking dish
  • 1 knife
  • 1 spoon


  1. Preheat the oven to 350˚F. Choose a large, perfectly ripe avocado. Choose two small eggs.
  2. Cut the avocado it in half, lengthwise and remove the seed. Use a spoon to scoop out a bit of flesh from each side to make the natural bowl made by the pit larger. Each half needs to accommodate the volume of an entire egg. Feel free to overestimate how much room it will take because you can always add a little of the removed flesh back to it after you add the egg if you hollow it out too much.
  3. Lightly salt the avocado halves and place them in a small baking dish that has a lid. Add about half an inch of water to the baking dish. Crack an egg into the hollow in each half. Cover the baking dish with its lid and put it on the middle rack in a 350˚F oven.
  4. For a texture approaching a soft-boiled egg, leave it in the oven for about 18 to 22 minutes. Leave it in the oven for about 22 to 26 minutes for a firm yolk. Cooking time may vary depending on your oven and baking dish. I recommend checking the egg centers at about 16 minutes for soft-centered eggs and at about 20 minutes for firm-centered eggs. Do not overcook, as the white of the egg will become rubbery all throughout and the avocado will get mushy.

Serves 2 people. Approximately 200 calories per serving. (Calories calculated using data found at Avocado Nutrition Facts and Calorie King.)

Scoop some flesh from both halves, and put in a baking dish.

Scoop some flesh from both halves, and put in a baking dish.

Pour eggs into avocado halves in water bath.

Pour eggs into avocado halves in water bath.

Bake the Eggvocados in a Water Bath

A covered baking dish is the key to maintaining humidity to keep the egg whites tender while allowing them to steam-cook to doneness without over-cooking the yolks or rendering the avocado mushy.

Even plated simply, this eggvocado did not last long.

Even plated simply, this eggvocado did not last long.

How Did I Learn About the Joys of Eggvocado?

My roommate sends me recipes quite frequently in the hopes that I might prepare them, and this was one that I had to try right away. It turned out delicious, but the texture didn't come out exactly as I would have liked. The egg white was rubbery on the surface by the time it cooked enough to not be liquid and nasty right around the yolk and leathery by the time the yolk was cooked.

So I experimented with the recipes I found online and tweaked them in a variety of ways to get the results I wanted. The key to reaching the exact texture and flavors I desired was a combination of the right temperature, the right humidity, and the correct cooking time. The rest of the dish is simplicity itself—an egg cooked in a somewhat hollowed out avocado half with a bit of salt.

Delicious Modifications and Ideas for Serving

Make it to your taste!

They are delicious in their basic form, but they are also marvelous with additions and other modifications. I love to stab mine with crispy bacon and top it with a few grinds of black pepper. Other times I like a little salsa served on top of it or on the side to blend in bite by bite. My roommate loves hers with Louisiana hot sauce.

They also taste good with a dab of sour cream or a generous dollop of plain nonfat Greek yogurt on top. A pat of butter or a spritz of "I Can't Believe You Thought It was Butter" spray jacks up the flavor as well. I plan on trying my favorite avocado dish with a sprinkling of chives or green onions next.

I like a piece of whole wheat or heavy sunflower bread spread with the extra avocado flesh spread on it to dip into the yolks when I cook them to an "over medium" level of doneness and they are a nice deep orange and syrupy.

What Can I Do With the Extra Avocado Flesh?

I usually just set aside the extra flesh and plop it on top of the cooked eggvocado or spread it on whole-wheat toast and serve it with the dish. Otherwise, I simply eat it.

Avocado is also delicious mixed in with brown rice and a bit of low sodium soy sauce so it could be used that way.

If you wish to save the small bit of flesh scooped from the halves for later use, store it in an airtight container that it completely fills or add a dab of something acidic such as lemon or lime juice to keep it from going brown. Refrigerate it until you are ready to use it.

© 2013 Kylyssa Shay

Would You Try an Eggvocado?

jgshorebird on July 29, 2015:

This one is a keeper. Book marked. Voted up.

Kylyssa Shay (author) from Overlooking a meadow near Grand Rapids, Michigan, USA on July 19, 2014:

@julieannbrady: You've found my weakness. A good Hollandaise sauce is hard to resist. I bet it would be amazing. I think that would take this dish to the next level. It would sort of be like a slightly healthier version of eggs Benedict, getting the umami from the avocado instead of from ham.

julieannbrady on July 19, 2014:

My dear! How very creative - never thought of doing that. How would it be with some Hollandaise sauce on top?

Monica Lobenstein from Western Wisconsin on April 25, 2014:

I am intrigued! It sounds like a delicious and healthy breakfast orllunch.

Elsie Hagley from New Zealand on April 16, 2014:

My husband loves avocado on toast for breakfast, thanks for this recipe I will certainly try this one, I know he will like it as he usually eats eggs with everything.

Martina from Croatia, Europe on April 11, 2014:

Certainly, it looks delicious!

Paula Hite from Virginia on April 09, 2014:

This is the perfect combination! I featured your lens on our G+ page today too!

wiseriverman on July 29, 2013:

I certainly will give this a try. Avocados have always reminded me of hard boileed eggs. I love them both.

Kristen from Wisconsin on May 14, 2013:

What a unique idea! I love it and can't wait to try!

Vikk Simmons from Houston on April 15, 2013:

I am definitely going to try this later this week. Have to buy more avocados first.

Rowan Chisholm from Washington state on March 27, 2013:

Yes! It looks delicious and I'd like to try it!

Kylyssa Shay (author) from Overlooking a meadow near Grand Rapids, Michigan, USA on March 25, 2013:

@clouda9 lm: I sometimes stab my eggvocado with extremely crispy bacon. It is amazing with bacon. The simplicity of it allows you to easily customize it to your tastes.

clouda9 lm on March 25, 2013:

I just saw an "eggvocado" with bacon recipe on a food blog that I follow. A must-try recipe for sure.

CuriousBoy on March 24, 2013:

Sure!I love eggs, I love avocados...How to resist!(eager to try)

RebaC on March 21, 2013:

I love avacados. This sounds delicious, I'm going to try it!

ChrisLdn on March 21, 2013:

I love avocados and am always looking for new recipes to try with them; this looks great!

davidtrust on March 20, 2013:

I'll try it!

Dusty2 LM on March 20, 2013:

I would give the eggvocado a try as long as the yolk was well cooked because I can't handle uncooked runny yolks since being a youngster when I first tried eating a sunny side up egg. Anyway, appreciate you sharing your recipe. Thank You & Have a Great Day! (^_^)

AxelsMom on March 20, 2013:

Looks delicious!

Mary Beth Granger from O'Fallon, Missouri, USA on March 20, 2013:

this sounds really good and yes I will try it!

MariaMontgomery from Coastal Alabama, USA on March 19, 2013:

Yes, I would. I can't wait to try this. Thanks for a nice lens & a great recipe.

Wendy Leanne from Texas on March 19, 2013:

I have never, ever heard of doing this before but my mom would love it (maybe my dad too). I'm allergic to avocado, but will pass this on to them.

Rob Hemphill from Ireland on March 18, 2013:

I love avocados and I love eggs, so I guess an eggvocado is for me, must try it!

anonymous on March 18, 2013:

I love eggs and avocados. What a creative recipe. I am going to try it.

LynetteBell from Christchurch, New Zealand on March 18, 2013:

Looks interesting!

DebMartin on March 18, 2013:

Of course I will try this. Just as soon as I get to the store and buy some avocados. What a wonderful idea. I can taste it already.

Vikki from US on March 18, 2013:

Oh, I am so trying this--your intro picture just jumped off the page at me on the highlight reel--glad I came in to see how to do it!

Michelllle on March 18, 2013:

Going to try it. Looks pretty too.

Bobbala on March 18, 2013:

Definitely going to try your recipe. Thank you!

anonymous on March 18, 2013:

What a fabulous idea!! I'm definitely going to try that for my next Saturday morning breakfast. Thank you.

AnnaMKB on March 18, 2013:

Must. Have. Now.That looks awesome!!

Kylyssa Shay (author) from Overlooking a meadow near Grand Rapids, Michigan, USA on March 18, 2013:

@Dressage Husband: Ooh, That's a great idea! I'll have to give that a try and add instructions for a microwave eggvocado. It might also work in a steamer basket on a stove top.

Stephen J Parkin from Pine Grove, Nova Scotia, Canada on March 18, 2013:

I am another who has never come across this before, but think you could microwave them for about a minute each for a hard white and soft yolk or a bit more, time would depend on the micro-wave. We cook poached eggs ans small omelets this way and you do not get that rubbery texture.I am intrigued and will have to give it a try!

nickybutler on March 18, 2013:

I've never thought of this before (or heard of it!) but it sounds and looks absolutely delicious. Will definitely be giving this a go - thank you so much for a bit of kitchen inspiration!

poldepc lm on March 18, 2013:

beautiful lens, well done; thanks for sharing

Deborah Swain from Rome, Italy on March 18, 2013:

this is intriguing! i'm not a huge avocado fan, but i do love eggs...i may be brave and try this one!

Shelly Sellers from Midwest U.S.A. on March 18, 2013:

I have never had an eggvocado, but love poached eggs and I am sure this would be a delight!

BarbaraCasey on March 18, 2013:

I love learning new stuff. This is very cool.

Rosetta Slone from Under a coconut tree on March 18, 2013:

I have avocados from our tree and eggs from our chickens just waiting for me to make this. Brilliant! I never turn down an opportunity to use avos in a new way.

NC Shepherd on March 18, 2013:

I hadn't heard of an eggvocado before, and wouldn't have thought of it myself. It's quite a unique dish!

Loretta from United States on March 18, 2013:

What a smart and yummy idea!

Titia Geertman from Waterlandkerkje - The Netherlands on March 18, 2013:

Absolutely I'm going to try this one, I do love Avocado's very much and eggs too. Thanks for sharing

Stuwaha on March 15, 2013:

This is so clever and attractive :D I would love to try it sometime!

Sniff It Out on March 15, 2013:

Eggvocado isn't something I have heard of before, I like eggs and am a bit 'on the fence' about avocado's so may not choose to make it myself, however, if somebody had made it for me I would definitely try it :-)

Bob Zau on March 15, 2013:

I love Avocados, but as I reeled through all of my memories, I realized I have never eaten a dish with warmed or cooked Avocado, it's always been mashed or sliced as is and usually "salsafied" . I must try this - Great lens.

Kylyssa Shay (author) from Overlooking a meadow near Grand Rapids, Michigan, USA on March 14, 2013:

@sockii: I have to warn you that you'll want them all the time if you try them. I make them for any possible reason now that I've solved the problem of rubbery whites.

Nicole Pellegrini from New Jersey on March 14, 2013:

This looks yummy - two of my favorite things baked together!

flycatcherrr on March 14, 2013:

I never would have thought of baking egg and avocado together like this, but it looks like a great brunch dish.

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