Baked Avocado with Egg
Avocado halves baked in the oven with an egg in each, finished with chives, paprika and pepper – no cheese, gluten-free and ready in 25 minutes.
- 25 min
- 355 kcal / serving
- easy
- vegetarian
- Protein
- 13.7 g
- Fat
- 29.7 g
- Carbs
- 3.3 g
Contains: egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 ripe avocados
- 4 small eggs (size S)
- 1/4 tsp smoked paprika
- 1/2 bunch chives
- 1 pinch chili flakes
- Salt
- Pepper
Method
- Preheat the oven to 200 °C (top and bottom heat). Halve and stone the avocados. Enlarge the hollow a little with a teaspoon so an egg fits; eat the scooped-out flesh on the side.
- Place the avocado halves in a small baking dish and prop them up with scrunched-up foil so they do not tip over.
- Crack each egg into a cup and slide the yolk into the hollow with as much of the white as will fit.
- Season with salt, pepper and paprika and bake for 15–18 minutes until the white is set.
- Meanwhile, snip the chives. Sprinkle the avocados with chives and chili flakes and serve immediately.
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