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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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.