This started as a fridge-cleanout breakfast. Two ripe avocados, a couple of eggs, and some leftover salsa—that’s all I had. I scooped, cracked, baked, and spooned the salsa on top.
The result was warm, creamy, and just sharp enough from the salsa to cut through the richness.
Now it’s something I go back to again and again. You can prep it in minutes, and it feels balanced—hearty without being heavy.
The baked avocado gets softer, the egg sets just enough to hold its shape, and the salsa brightens it all up. Whether for breakfast, brunch, or a lazy lunch, it works.
Why You’ll Keep Coming Back to This
It’s creamy, filling, and takes just a few ingredients. There’s no need for a pan or special tools, and you can bake them while you prep coffee or toast.
- Avocados, eggs, and salsa—just three basics
- Ready in under 20 minutes
- Works solo or with toast, greens, or beans
- Feels fresh, warm, and simple all at once
Ingredients That Keep It Simple and Good
This dish is built around basics, but even small tweaks make it better. Use ripe avocados, fresh eggs, and a salsa you’d happily eat on its own.
- Avocados – Ripe but still firm enough to hold their shape
- Eggs – Medium or small eggs fit best without spilling
- Salsa – Tomato, tomatillo, or roasted varieties all work well
- Salt and Black Pepper – Simple, necessary seasoning
- Olive Oil – Brushed on the avocado edges to help them brown
- Optional: Lime Wedges – Squeezed on top just before serving
- Optional: Hot Sauce or Fresh Cilantro – For heat or herbiness
Everything comes together quickly, but it doesn’t feel rushed.
Step-by-Step Guide to Making Baked Avocado Eggs
This method keeps the egg creamy and the avocado warm without going too far. Baking slowly helps the yolk set without becoming chalky.
- Scoop the Avocado – Slice the avocado in half, remove the pit, and scoop out a little extra flesh from the center of each half to make room for the egg.
- Set Up the Dish – Place the avocado halves cut-side up in a snug baking dish. If they wobble, use foil or ramekins to keep them steady.
- Add the Egg – Crack an egg into a small bowl. Gently slide the yolk into the avocado first, then spoon in as much egg white as will fit without overflowing.
- Season and Bake – Sprinkle with salt and black pepper, then bake at 400°F (200°C) for 12 to 15 minutes, depending on how soft you like the yolk.
- Top and Serve – Spoon salsa over the baked eggs, then finish with lime juice, hot sauce, or herbs if you want more flavor.
You’ll get soft, set whites and yolks that stay a little runny—plus the warm avocado and salsa make each bite creamy, bright, and just sharp enough.
How to Serve Them Well
This isn’t a big dish on its own, but it’s easy to build a meal around it. Choose one or two extras to round things out without crowding the plate.
| Add-On | Why It Works |
|---|---|
| Toasted Bread | Sturdy enough to scoop the avocado and egg |
| Black Beans | Adds protein and a soft, creamy bite |
| Wilted Greens | Something fresh and slightly bitter |
| Crumbled Feta | A salty contrast to the avocado |
| Chorizo Crumbles | For spice, crunch, and bold flavor |
Pick your favorite and keep it balanced. The baked avocado egg is rich, so anything crisp or tangy works well beside it.
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Storage and Reheating Info
Fresh is best, but you can still store one or two for later if needed. The yolk won’t stay runny, but it will still taste good warm.
Refrigerate leftovers in an airtight container for up to 24 hours. To reheat, place the avocado halves in the oven at 325°F (160°C) for about 8–10 minutes. Avoid the microwave—it softens the avocado too much and the egg texture changes.
Stored carefully, it’s still creamy and warm the next day, just a little firmer.
Frequently Asked Questions
1. Can I use large eggs?
It’s better to use medium eggs. Large eggs tend to overflow unless you scoop out quite a bit of avocado.
2. What kind of salsa works best?
Fresh salsa with good acidity works great. Roasted or green salsa adds depth and a little smokiness.
3. Can I bake them ahead?
You can, but they’re best fresh. If prepping in advance, wait to add the salsa until just before serving.
4. How do I keep the avocado upright while baking?
Use foil to cradle them or tuck them tightly in a small baking dish. A muffin tin also works.
5. Can I add cheese before baking?
Yes, shredded cheese can go on top of the egg before baking. It melts into a soft topping with a bit of golden color.
This is a go-to when you want something warm, filling, and easy to pull together without much cleanup.
Baked Avocado Eggs with Salsa
Equipment
- Spoon To scoop out avocado flesh
- Small Bowl To crack eggs for easy transfer
- Baking Dish To hold avocado halves steady
Ingredients
- 2 ripe avocados halved and pitted
- 2 eggs medium recommended
- 1/4 cup salsa any style you like
- salt to taste
- black pepper to taste
- 1 teaspoon olive oil for brushing avocado edges
- lime wedges optional, for serving
- fresh cilantro optional, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Scoop out a little more avocado flesh from the center of each half to make room for the egg.
- Brush the exposed avocado edges with olive oil and place the halves in a snug baking dish to keep them steady.
- Crack an egg into a small bowl, then gently slide the yolk into the avocado first, followed by as much egg white as fits.
- Season with salt and pepper. Bake for 12–15 minutes until whites are just set.
- Top with salsa and garnish with lime wedges or cilantro if using. Serve immediately.
Notes
- Use smaller eggs or remove more avocado flesh to avoid overflow.
- For runnier yolks, check after 12 minutes.
- Try adding cheese or hot sauce for extra flavor.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!