Low Carb
Baked Eggs in Avocado
This recipe requires almost no preparation and produces something that looks far more impressive than its effort level warrants. Avocado provides satiating fats, and baking eggs inside the pit cavity creates a self-contained keto-friendly meal that's ready in 15 minutes.
Ingredients
- 1 large ripe avocado
- 2 medium eggs
- Salt and black pepper
- Pinch of smoked paprika
- Fresh chives or chilli flakes to serve
Method
- Preheat oven to 200°C.
- Halve the avocado and remove the stone. Scoop out a little flesh to make room for the egg if needed.
- Place the avocado halves in a small baking dish (use crumpled foil to hold them level).
- Crack one egg into each avocado half. Season with salt, pepper, and smoked paprika.
- Bake for 14–17 minutes until the egg whites are set but the yolk is still runny (or longer for fully set).
- Serve immediately with fresh chives or chilli flakes.
Pro Tip
Stabilising the avocado halves is the main practical challenge. Crumpling a sheet of foil and nesting each half into it works well. Alternatively, use a muffin tin with a little foil under each half to angle them upright.
Nutrition Notes
Avocados are high in potassium, magnesium, and monounsaturated fats. On a ketogenic diet, this recipe provides a near-zero carbohydrate meal with healthy fats and complete protein from eggs. Fat is the dominant macronutrient at 24g per serving.
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