Flora > Recipes > Baked Avocado Eggs

for 2 persons Ingredients

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

Preparation (for 2 portions)

for baked avocado eggs

  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.


Nutritional Information (per 100 gram)

for baked avocado eggs

  • Energy (kcal)714.49 kcal
  • Energy (kJ)2986.88 kJ
  • Proteins31.24 g
  • Carbohydrate incl. fibre (g)60.87 g
  • Carbohydrate excl. fibre (g)48.27 g
  • Sugar4.96 g
  • Fibres12.6 g
  • Fat40.5 g
  • Saturated fat9.45 g
  • Unsaturated fat23.77 g
  • Monounsaturated fatty acids18.5 g
  • Ployunsaturated fatty acids5.27 g
  • Trans fats0.03 g
  • Cholesterol394.04 mg
  • Sodium1128.18 mg
  • Salt2.82 g
  • Vitamin A (mg)1260.76 IU
  • Vitamin C (mg)23.28 mg
  • Calcium115.19 mg
  • Iron5.64 mg
  • Potassium1102.71 mg