Healthy & Hearty Breakfast Idea: Egg Baked In an Avocado

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Feb 9, 2012
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(Image credit: Apartment Therapy)

It’s almost Valentine’s Day, so let’s take a moment to appreciate one of food’s great partnerships: avocado and eggs. We’ve tried adding avocado to scrambled eggs or using mashed avocado in place of mayonnaise in an egg salad, but this idea is a new one: baking an egg directly in an avocado half!

Basically, you remove the pit from a halved avocado, hollow out a little more space if needed, and crack an egg into the hollow. The avocado becomes an edible ramekin, holding the egg as it bakes. Additions like cheese or herbs can be sprinkled over the top before baking.

With all the protein and healthy fats in this combo, this seems like a great breakfast after a workout, or any time you need a meal that will keep you going for hours.

Check it out: Bake an Egg in an Avocado for a Fast and Healthy Breakfast Treat at Lifehacker

How do you like to combine avocado and eggs?

Related: Avocado Toast: Simply the Best Breakfast Ever?

(Image: Lifehacker)

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Breakfast
Eggs
Ingredient
Surprising Ideas