The Brunchiest Eggs You'll Ever Eat Are Baked Inside An Avocado

Outside of mimosas and Bloody Marys, eggs and avocados are perhaps two of the most pervasive items on brunch menus. So, it just makes sense to combine them in a single, easy dish. We're talking about one baking dish, specifically, making this egg-filled avocado ideal for serving a crowd.

Baked eggs in avocado are exactly what they sound like, and they serve as the perfect successors to the long-reigning brunch and breakfast royalty: avocado toast. While avocado toast has enjoyed its time in the spotlight for quite a while, that trend appears to be waning. Although you'll likely still find it on menus, it may not appear as frequently on your social media feed during your Sunday afternoon scrolling. Meanwhile, the number of people adopting a keto or low-carb lifestyle seems to be increasing. This avocado-based twist on egg in a hole toast offers a great way for low-carb brunchgoers to start their day.

The basic premise here is simple. Each half of an avocado cradles a whole egg, and the two are baked together until the egg reaches your preferred level of doneness. The richness of the yolk pairs well with the creamy avocado, which essentially serves as the dish's own edible bowl (except for the skin, of course).

To begin, slice the avocado in half and remove the pit. Use a spoon to scoop out a little bit of the avocado's center to make room for the egg. Sprinkle it with salt and pepper before placing it in a baking dish. Next, crack the eggs into a large bowl — unless your aim is flawless and you're able to actually crack the egg straight into the avocado, though that could get messy. Use a spoon to place the egg yolks into the center of the avocado halves, then fill the remaining space with egg whites. Season again with salt and pepper. Bake the egg-filled avocados at 425 degrees Fahrenheit until the yolks are set to your liking. To transfer the eggs to a plate, use a large metal spoon or a spatula.

When choosing eggs for this dish, it's helpful to opt for small eggs, which will fit more easily into the avocado halves. If you have leftover egg whites, you can store them for another use. They will last up to four days in the refrigerator or six months in the freezer if placed in an airtight container. 

Since avocado halves are rounded on the bottom, you may find it challenging to keep them upright, particularly if you're making only a few. However, you can easily balance them by slicing off a small part of the avocado's bottom to make it flat. Alternatively, if you have a large muffin tin, you can place the avocados in individual compartments to prevent them from tipping over.

As with any egg dish, there are numerous ways to dress up these eggy avocados. Before baking, consider sprinkling them with bacon, ham, or crumbled sausage. You can also add shredded cheeses like cheddar or mozzarella, or opt for softer cheeses like feta or goat cheese. After baking, kick up the flavor by garnishing the eggs with fresh herbs such as parsley or thyme, or introduce some heat with cayenne, red pepper flakes, or a drizzle of sriracha.

And what would brunch be without the proper beverage? To stay on trend, serve these baked avocados with cold brew coffee, a spicy cocktail, or an espresso martini. Could there be a better way to kick off a Sunday?