Name: Baked Eggs in Avocado Cups
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 ripe avocados; 4 small eggs; Salt, to taste; Black pepper, to taste; Optional toppings: chopped fresh herbs (like parsley or chives), crumbled bacon, shredded cheese, hot sauce

Why You’ll Love Baked Eggs in Avocado Cups Recipe

This dish is a standout because it’s:

Effortlessly elegant — just a few ingredients, yet looks and tastes special.
Nutrient‑packed — avocado provides healthy fats, eggs supply protein, and minimal carbs keep it light.
Versatile and quick — perfect for breakfast, brunch, or a light dinner when you’re short on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 avocado, halved with pit removed
2 medium eggs
Pepper jack cheese, grated
Kosher salt
Ground black pepper

Directions

Preheat the oven to 425°F (about 220°C).
Place the avocado halves on a baking sheet or inside a cast‑iron skillet, skin side down.
Into each avocado half’s pit‐space, crack a medium egg.
Sprinkle grated pepper jack cheese over each egg‑filled avocado.
Bake in the preheated oven for about 15 minutes, or until the egg is set to your liking.
Remove from the oven, season with salt and pepper, and serve warm.

Servings and timing

Servings: 2 (one avocado half per person)
Prep time: 2 minutes
Cook time: 15 minutes
Total time: 17 minutes

Variations

Swap out pepper jack cheese for cheddar or feta for a different flavour profile.
Add chopped fresh herbs (such as chives or parsley) on top after baking.
Drizzle a bit of salsa or hot sauce over the finished cups for heat.
For a breakfast‑bowl version, scoop baked avocado & egg out and serve over toast or grains.
If you like your eggs more well‑done, bake for a few extra minutes (keep an eye so avocado doesn’t overcook).

Storage/Reheating

For best results, enjoy these cups fresh out of the oven. If you need to store leftovers:

Refrigerate in an airtight container for up to 1 day.
To reheat, gently warm in a 350°F (175°C) oven for 5‑10 minutes until heated through (the avocado may darken slightly).
Note: Texture may change a little upon reheating — egg may firm up and avocado texture soften more than freshly baked.

FAQs

1. Can I use larger or smaller eggs?

Yes, you can use large or extra‑large eggs, but you may need to adjust baking time slightly: larger eggs may need an extra minute or two to set; smaller eggs may finish sooner.

2. What kind of avocado works best?

Choose a ripe yet firm avocado — one that gives slightly under gentle pressure but still holds its shape when halved and pitted.

3. Can I bake more than two avocado halves at once?

Yes, you can double or triple the recipe. Just ensure your baking sheet or skillet has space so the avocado halves don’t tip and that the oven heat remains consistent.

4. My egg white ran over the edge of the avocado — how can I prevent that?

Make sure the avocado pit‑hole is large enough to hold the egg without spilling. You can scoop a little more avocado flesh out if needed to deepen the cavity.

5. Can I prepare this ahead of time?

You can prep the avocado halves (halve, pit, place on baking tray) ahead of time, but add the egg and bake just before serving to ensure best texture and appearance.

6. What if I don’t have pepper jack cheese?

No problem — use any grated cheese you have on hand: cheddar, Monterey Jack, mozzarella or crumbled feta all work well.

7. Can I add other toppings?

Yes — after baking you can add toppings such as diced tomatoes, chopped bacon, sliced green onions, fresh herbs or a dollop of sour cream or yogurt.

8. Is this recipe gluten‑free?

Yes — the ingredients listed (avocado, eggs, cheese, salt, pepper) are naturally gluten‑free.

9. How will I know when the eggs are done?

Bake about 15 minutes, but you can check: the whites should be set (not runny) and the yolks done to your preference (slightly soft or more firm). If you like a firmer yolk, bake a minute or two longer.

10. Can I substitute an egg alternative (e.g., for vegetarian/vegan)?

If you want vegan, you’d have to substitute the egg and cheese — e.g., use a tofu‑egg mixture and vegan cheese, though the texture and baking dynamics will differ. This recipe as written uses real eggs and cheese.

Conclusion

If you’re after a breakfast or brunch dish that’s quick, wholesome and a little bit special, these baked eggs in avocado cups are a fantastic choice. With minimal ingredients and fuss, you’ll have a satisfying combination of creamy avocado, baked egg and melted cheese in under twenty minutes. Perfect for a cozy morning or a simple yet elegant weekend brunch.