Avocado Breakfast Recipe | Yummly

Avocado Breakfast

De Sutter: "Surprisingly good!..." Read More
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  • 1 whole avocado
  • 2 eggs
  • cayenne pepper (or parika)
  • salt
  • Parmesan cheese
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    NutritionView More

    Sodium12% DV290mg
    Fat17% DV11g
    Protein12% DV6g
    Carbs2% DV6g
    Fiber16% DV4g
    Calories140Calories from Fat100
    Total Fat11g17%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate6g2%
    Dietary Fiber4g16%
    Vitamin A25%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    De Sutter a year ago
    Surprisingly good!...
    Fadi a year ago
    Great recipe, would recommend adding some paprika to the egg to enrich the flavor.
    Culinary C. 3 years ago
    The recipe had a typo in it. the temperature was supposed to be 425. I have updated this post and corrected the mistake. Also, I update how to add the egg. Start with the yolk, then spoon in as much egg white as the avocado will hold. This way you don't need to scoop out the avocado. I made this recipe again this way and it worked much better. The egg can be a bit runny at 15 minutes but I found that overcooking the avocado made it taste funny. 15 to 20 minutes gave me a lightly poached egg and the avocado was not over cooked. My apologies for the confusion.
    Michael Popov 4 years ago
    As with Ethan S, I scooped out a decent amount of avocado flesh, and used a medium-sized egg, and the whole egg still would not fit in and spilled out. Besides, 225F for 20min did not do anything, so I had to keep in there for a further 10min on 390F. Taste wasn't too great either. I'll follow Ethan's idea and up the temperature to 300 from the start and see how that goes.
    Ethan S. 5 years ago
    I made this as the recipe specified with a fairly large avocado and 2 large eggs. I scooped out some of the avocado from each half as the recipe stated, but the egg only fit maybe half of the egg whites. The rest spilled out on to the pan. Next time I'll try half an egg for each piece of avocado rather than a full egg for each. I baked this at 225 (sea level) for 20 minutes as the recipe stated, but it wasn't close to done. I tried upping the temperature to 300 then 400 to finish its baking. The end result was mediocre and not baked well. I think I'll try 300 degrees next time for 20 minutes, and see how that turns out. The overall idea of the recipe is great, and it looked great coming out of the oven, but I think the consistency and time/temp needs some tweaking different from what the recipe states.

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