How to Cook Eggvocado (Eggs Baked Inside Avocados)

Updated on January 30, 2020
Kylyssa profile image

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. | Source

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? | Source

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.)

It can be hard to judge how much flesh to scoop out of each half, but the hollow needs to hold the same volume as the egg you use. It's OK if some of the white slips out into the baking dish, as it will still turn out fine.

Scoop some flesh from both halves, and put in a baking dish.
Scoop some flesh from both halves, and put in a baking dish. | Source
Pour eggs into avocado halves in water bath.
Pour eggs into avocado halves in water bath. | Source

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.

Some Delicious Toppings for Eggvocado

Crispy Bacon

Cracked Black Pepper

Plain Greek Yogurt

Sour Cream


Louisiana Hot Sauce



Even plated simply, this eggvocado did not last long.
Even plated simply, this eggvocado did not last long. | Source

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.

I prefer farm-fresh eggs or eggs from cage-free hens both on principle and for reasons of taste. In my opinion, their yolks taste richer and more delicious.

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?

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    • profile image


      4 years ago

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

    • Kylyssa profile imageAUTHOR

      Kylyssa Shay 

      5 years ago from Overlooking a meadow near Grand Rapids, Michigan, USA

      @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.

    • profile image


      5 years ago

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

    • AcornOakForest profile image

      Monica Lobenstein 

      6 years ago from Western Wisconsin

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

    • Elsie Hagley profile image

      Elsie Hagley 

      6 years ago from New Zealand

      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.

    • MarathonRunning profile image


      6 years ago from Croatia, Europe

      Certainly, it looks delicious!

    • paulahite profile image

      Paula Hite 

      6 years ago from Virginia

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

    • wiseriverman profile image


      6 years ago

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

    • kristalulabelle profile image


      7 years ago from Wisconsin

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

    • Vikk Simmons profile image

      'Vikk Simmons 

      7 years ago from Houston

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

    • RowanChisholm profile image

      Rowan Chisholm 

      7 years ago from Washington state

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

    • Kylyssa profile imageAUTHOR

      Kylyssa Shay 

      7 years ago from Overlooking a meadow near Grand Rapids, Michigan, USA

      @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.

    • profile image


      7 years ago

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

    • clouda9 lm profile image

      clouda9 lm 

      7 years ago

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

    • RebaC profile image


      7 years ago

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

    • ChrisLdn profile image


      7 years ago

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

    • davidtrust profile image


      7 years ago

      I'll try it!

    • Dusty2 LM profile image

      Dusty2 LM 

      7 years ago

      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 profile image


      7 years ago

      Looks delicious!

    • mbgphoto profile image

      Mary Beth Granger 

      7 years ago from O'Fallon, Missouri, USA

      this sounds really good and yes I will try it!

    • MariaMontgomery profile image


      7 years ago from Central Florida, USA

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

    • Wendy Leanne profile image

      Wendy Leanne 

      7 years ago from Texas

      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 profile image

      Rob Hemphill 

      7 years ago from Ireland

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

    • profile image


      7 years ago

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

    • LynetteBell profile image


      7 years ago from Christchurch, New Zealand

      Looks interesting!

    • profile image


      7 years ago

      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.

    • choosehappy profile image


      7 years ago from US

      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 profile image


      7 years ago

      Going to try it. Looks pretty too.

    • Bobbala profile image


      7 years ago

      Definitely going to try your recipe. Thank you!

    • profile image


      7 years ago

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

    • AnnaMKB profile image


      7 years ago

      Must. Have. Now.That looks awesome!!

    • Kylyssa profile imageAUTHOR

      Kylyssa Shay 

      7 years ago from Overlooking a meadow near Grand Rapids, Michigan, USA

      @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.

    • Dressage Husband profile image

      Stephen J Parkin 

      7 years ago from Pine Grove, Nova Scotia, Canada

      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 profile image


      7 years ago

      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 profile image

      poldepc lm 

      7 years ago

      beautiful lens, well done; thanks for sharing

    • Deborah Swain profile image

      Deborah Swain 

      7 years ago from Rome, Italy

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

    • shellys-space profile image

      Shelly Sellers 

      7 years ago from Midwest U.S.A.

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

    • profile image


      7 years ago

      I love learning new stuff. This is very cool.

    • Rosetta Slone profile image

      Rosetta Slone 

      7 years ago from Under a coconut tree

      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.

    • profile image

      NC Shepherd 

      7 years ago

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

    • retta719 profile image


      7 years ago from United States

      What a smart and yummy idea!

    • Titia profile image

      Titia Geertman 

      7 years ago from Waterlandkerkje - The Netherlands

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

    • profile image


      7 years ago

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

    • Sniff It Out profile image

      Sniff It Out 

      7 years ago

      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 :-)

    • BobZau profile image

      Bob Zau 

      7 years ago

      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 profile imageAUTHOR

      Kylyssa Shay 

      7 years ago from Overlooking a meadow near Grand Rapids, Michigan, USA

      @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.

    • sockii profile image

      Nicole Pellegrini 

      7 years ago from New Jersey

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

    • flycatcherrr profile image


      7 years ago

      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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