Updated: Oct 11, 2018
Leave behind the extra work and dishes that come with avocado toast and bring on this creamy, delicious, gooey goodness!
I love the goodness of avocado toast just like everyone else but trust me when I say that after trying these egg cups... I am ditching the toast! I didn’t have to babysit the stove, and coordinate the toast to finish in time for the egg, and mash the avocado. Oiy! Just typing about making the toast is exhausting! LOL.
This super simple baked avocado egg cup is packed with tons of nutrients & comes out creamy and delicious! Once it is in the oven, you are free to change that laundry over, feed the dogs, or make sure your kids have their snacks for the day while it bakes. I included everything you will need for this recipe and how I modified mine to fit my taste buds! Can’t wait to see what you do with this super easy recipe! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Baked Avocado Egg Cups
Thyme Until Breakfast: 25 Minutes
Baking dish relative to the amount of avocado you plan to bake
Sauté pan for bacon
Parchment paper for easy clean up
Keep It Simple | Just The Basics:
Thyme For Mine | Make It With Me:
1 Ripe Avocado
1 Slice Nitrate Free Apple Wood Smoked Bacon
Herbs/Seasoning to taste:
Preheat oven to 425
Line baking dish with parchment to skip the need for oil and/or butter
Warm sauté pan on medium heat
Slice bacon to make little strips
Throw bacon in heated pan
Cut avocado in half & remove pit
Remove some inside flesh of the avocado where the pit was to create a wider hole for the egg (I eat this as I go--one of the perks of being the cook!)
Rest avocado in baking pan against each other and/or the walls of the baker to ensure it will not tip over TIP! Add a second oven safe container to fill the space if the avocado starts to fall over.
Lightly season the avocado hole for added flavor
Crack 1 egg into each avocado being careful not to break the yolk--it is ok that the egg white doesn't fit into the hole of the avocado. It will puddle and cook in the bottom of the pan. If you do not like runny eggs you can also crack the egg into a small bowl and whisk to scramble them instead.
Sprinkle with seasoning to taste. I used my signature--thyme--salt, and pepper. I also added a little of my favorite herb mixture Fines Herb
Place in oven and bake for about 15-20 minutes until the whites turn solid and when you shift the pan the yolk is slightly jiggly--or cook a little longer for a harder yolk. Just remember that eggs cook relatively quickly and continue cooking even after removing from the oven.
Check on the bacon--once crisped to your liking spoon out on a plate with paper towel to remove excess oil
Use a spatula to remove the avocado, and any spilled over egg white, plate & sprinkle on the yummy goodness of bacon!
Et Voila! Time to Enjoy!
I was so glad I made two of these because I devoured the first one in no time! It was creamy and full of flavor. The egg was JUST right and the yolk was silky and decadent. It really is a blank slate so you can honestly put any spin you like and it will taste delicious! Comment below with how you jazzed up your meal! I hope you enjoy!