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Baked avocado eggs

  • 10 minutes
  • 2 portions
recipe image Baked avocado eggs


  • 4 small eggs
  • 2 avocados halved
  • 2 bacon rashers halved
  • 130 g punnet vine-ripened cherry tomato
  • 4 slices sourdough bread
  • Flora margarine to serve
  • Sriracha chilli sauce or tomato sauce to serve
  • chopped fresh chives to serve

Nutrition Facts

Energy (kcal)714 kcal
Energy (kJ)2987 kJ
Protein (g)31.2 g
Carbohydrate incl. fibre (g)60.9 g
Carbohydrate excl. fibre (g)48.3 g
Sugar (g)5.0 g
Fibre (g)12.6 g
Fat (g)40.5 g
Saturated fat (g)9.5 g
Unsaturated fat (g)23.8 g
Monounsaturated fat (g)18.5 g
Polyunsaturated fat (g)5.3 g
Trans fat (g)0.0 g
Cholesterol (mg)394 mg
Sodium (mg)1128 mg
Salt (g)2.81 g
Vitamin A (IU)1261 IU
Vitamin C (mg)23.3 mg
Calcium (mg)115 mg
Iron (mg)5.64 mg
Potassium (mg)1103 mg


  1. Preheat oven to 200°C/180°C fan forced. Line a large ovenproof chargrill pan with baking paper and heat over high heat. Crack 1 egg into a small ramekin. Set aside.
  2. Spray avocado flesh with oil. Chargrill, cut side down, for 3 minutes or until charred. Turn. Pour the egg into an avocado cavity. Repeat with remaining eggs and avocado.
  3. Add the bacon, tomatoes and bread to the pan. Place pan in oven and bake, turning bacon and bread halfway, for 5 minutes or until the eggs are set and bacon is crisp (remove the toast earlier, if already cooked). Spread toast with Flora. Serve the egg-filled avocados, bacon, tomatoes and toast topped with sauce and chives.