Go Back
–+ servings
A photo of a serving plate with two baked avocado egg halves topped with chunky salsa and sprinkled with fresh cilantro. A lime wedge rests beside the avocados, and toast slices are arranged neatly next to the plate. Everything is placed on a marble counter with a fork off to the side.

Baked Avocado Eggs with Salsa

No ratings yet
Baked avocado eggs with salsa are simple, fresh, and full of contrast—creamy avocado, warm egg, and tangy salsa. This dish is easy to prep and bake, making it a great option for breakfast, brunch, or a light meal with toast or beans on the side.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe avocados halved and pitted
  • 2 eggs medium recommended
  • ¼ 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

Equipment

  • Spoon To scoop out avocado flesh
  • Small Bowl To crack eggs for easy transfer
  • Baking Dish To hold avocado halves steady

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Scoop out a little more avocado flesh from the center of each half to make room for the egg.
  3. Brush the exposed avocado edges with olive oil and place the halves in a snug baking dish to keep them steady.
  4. Crack an egg into a small bowl, then gently slide the yolk into the avocado first, followed by as much egg white as fits.
  5. Season with salt and pepper. Bake for 12–15 minutes until whites are just set.
  6. 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.

Tried this recipe?

Let us know how it was!