IDEA: Baked Avocado and Egg

Brought to attention via Reddit user fungz0r (yeah, the name is fitting), this idea is equal parts simple and intriguing — Baked Avocado and Egg. The super simple concoction can be made in under 5 steps and opens the door to a great breakfast (or dinner) base that can be accented with a number of different additions. Imagine a line of Sriracha…or maybe a couple strips of bacon, or a dollop of sour cream. Here’s what Fungz0r to get things ready:

  • preheat oven to 425, have cast iron pan in there
  • Slice avocado in half, take out pit
  • take pan out, put avocado half on, crack egg om
  • put whatever you want on top
  • place in oven and cook till your eggs desire

 



Elie is a product of Orange County, CA. In early 2012, his dentist diagnosed him with 8 different cavities, three of which on the same tooth, as a result of his 23-year Sour Patch Kid addiction.



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  • DK

    This was ok. hot avocado made the avocado taste very very mild. The egg did not fuse well with avocado so the egg would popped right out when I scoop it. I overcooked the yolk. This was my fault. It needed something wet/almost saucy-like. Since the yolk was like a hardboiled egg, the combo was like eating starch on starch. Definitely need couple more doctoring sessions to perfect this recipe.

  • Adamsonboss

    I imagine putting cheese at the bottom and a little tabasco sauce, then the egg and then a little breadcrumb mixture with herbs might wake this sleeping giant up.

  • Iluvmardigras

    Do you have to use a cast iron skillet? Couldn’t you use a baking pan to do many at one time?

    • Joshua Rosenburg

      Yeah, there’s no point to the cast iron pan. This doesn’t really work all that well, but if you tweak the directions according to your own oven you’ll find a way to make it work. I don’t know why people are saying hot avocado tastes gross.. It tastes pretty awesome. I made mine with cayenne pepper, pepper, and salt on top, it was really yummy, only took a bit of adjusting of the cooking time.

  • Sarah Hunt

    Did this this morning for breakfast and it worked pretty well. I wound up using one ramekin for each serving, topped each with a little farmer’s cheese, and baked for about 6 minutes and then finished off under the (electric) broiler for about 5. I was going for over medium and they were pretty much perfect, though the whites weren’t quite set. We crumbled lamb bacon (new to us, very yummy) on top and then just kind of mixed everything together as we ate. It was definitely good, though the egg didn’t really fit in the hole even after carving it out more. I wound up losing quite a bit of white from each large egg. I think next time, I’d scoop out the avocado and put it in the bottom of the ramekin and then layer and egg and cheese on top of that. The presentation wouldn’t be as good, but I think it would come out more even. Taste-wise, we love omelets with avocado, so this was a hit.

  • http://www.facebook.com/profile.php?id=1545132575 Russell Brown

    A) Make sure your egg isn’t too big to just run right out, lol

    B) a ramekin works great to hold the Avocado steady while you are putting the egg in there and then in the oven. 

    I ended up just pooring the egg white in there and dumping the yoke. Very good post run snack. Thanks :)

  • Amisgv

    The avocado tasted old when it was done. Tasted ‘brown’ and made it difficult to enjoy the egg mixture which was really great. Anyone figure out how to keep the good flavor of the avocado? Maybe I baked it too long…? At the same time the egg was still runny… I’d like to figure it out because it’s a neat meal idea.

    • Nattiibear

      I made it with a slightly unripe avocado, it came out like a ripe one! Worked quite well.

  • Jackeline 1584

    Wow, I have to say I originally loved this idea.  Even thought> hey why haven’t I thought about this myself.  Well here’s why.  Bc it’s by the far the grossest thing I have ever made or eaten for that matter! I love avocado and I love eggs so I thought great combo right? NO! not at all.  Note to Self.  Hot Avocado Does not taste good.  I even added lots of mozzarella cheese but nothing.  it was terrible.  Cautiong when consuming.   

  • Rachael

    Loved this! I took the advice of others and added chipotle tabasco, cheddar cheese and breadcrumbs to the top. Baked it for 15 min in a ramekin and then under the broiler for 5 to finish cooking the egg. The yolk was a little past over-medium. I might reduce the time a bit next time. The best way to serve this? On top of a pile of homemade hashbrowns! Simply divine!

  • Marcusgonzalez329

    Had a problem with the doneness of the egg, so i baked the avocados by them self while pouching the eggs.  put the egg on top of the avocado, then some bacon crumbles and shaved parm cheese.  Under the broiler for 2 mins, and came out great. 

  • Btutor

    Made it today. Good but here is my next take on it. Cheesy scrambled eggs mixed with diced fresh avocado and put back in she’ll. With salsa, sour cream, scallion and simple cheese quesadilla on side.

    • Btutor

      *shell. Call it Diablo Avocado

  • Bethyv

    Making this as we speak (or type/read lol) right off the bat I know I need to get bigger avocados I lost most of the egg white even after carving out some of the avocado. Added baby spinach under the egg was gonna top with bacon crumbs but it was already too full. Will top with cheese once its done. Cant wait to eat.

  • Katiebsmith

    My egg white all ran out even after I scooped out a little avocado to make room. I baked it for 10 minutes added some cheese and broiled for another two minutes. It was very yummy but application needs tweaking.

  • FarmSchooler

    I bought avos on sale (2/$1)…cut them in half and removed pit, brushed w/ lime juice and put on a cookie sheet in the freezer. When frozen I packaged them in gallon freezer bags and put back in the freezer. Now I can grab one, rinse it (or the lime is a bit overwhelming), drop and egg in it sprinkle w/ seasonings and bake. Last few minutes of baking I put a slice of cheddar over the top. Its done when the cheddar is melted. Yum!!!

    • Snowbear

      LOVE the tip about freezing the avo!! How are they to eat thawed without baking them? (Not sure I’m ready to try a heated avo…)

      • FarmSchooler

        After reading the reviews of this recipe I decded against it. Av fries didnt appeal to me at all. As long as you rinse the (preservative) lime juice off when you get them out of the freezer, they taste remarkably fresh…a little discolored, but fine for guac. I will do 2-3 gallon bags every time they are on sale. Hard to find them for less than $1 ea the rest of the year….assuming the economy doesnt flop on us too soon.

        • http://www.facebook.com/profile.php?id=1111070863 Ann-Marie Trotta

          We love avos here as well and sometimes when they are sale, I buy more than we have time to use. Knowing that I can freeze them will save me from wasting money!! Thank you so very much for sharing this tip!!!

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