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Baked avocado eggs

Creamy baked avocado cradling a perfectly set egg, served over golden, crunchy toast. This quick feel-good dish is creamy, satisfying, and packed with flavour in every bite.

Creamy baked avocado cradling a perfectly set egg, served over golden, crunchy toast. This quick feel-good dish is creamy, satisfying, and packed with flavour in every bite.

  • Cooking time10 minutes
  • difficultyDifficultyeasy
  • 2 portions
recipe image Baked avocado eggs
  • 2 small eggs
  • 1 avocado halved
  • 1 bacon rasher halved
  • 70g punnet cherry tomatoes
  • 2 slices sourdough bread
  • FLORA Buttery to serve
  • Sriracha chilli sauce or tomato sauce to serve
  • chopped fresh chives to serve
  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.
  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.

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