~ Review of Baked Egg in an Avocado Recipe


Baked Egg in an Avocado Half

A friend of mine was tagged in a post of this recipe on Facebook. It was generated from https://www.facebook.com/Yogamesomorph page. The picture was enticing, but as I read the recipe, I noticed two things that didn’t seem quite right. First, the oven temperature read 180 degrees, which left me thinking this simple breakfast might take a while to make. The second red flag for me was that there wasn’t an approximate cook time. I understand that people like their eggs cooked differently, but this is breakfast and I have things to do and places to go. Time is of the essence.

I decided to try to cook it myself this morning. I removed the pit from half of an avocado and broke a raw cage free egg into the center of it. Luckily, I had thought to place it in a ramekin because the whites immediately began to run over the sides of the avocado. I sprinkled the surface with some crumbled cotija cheese and placed the ramekin on a cookie sheet in a preheated oven. I began timing. I opened the oven after 8 minutes, the time my friend thought it might take for the whites to set, but no. I opened the oven in another ten minutes, and there were still runny whites. I upped the temperature to 280 degrees and let it bake for another 15 minutes.

When I removed the pan from the oven, I saw nicely cooked whites on the bottom of the ramekin, but there was still some runny slimy stuff near the yolk. I decided to take it out anyway, as the center yolk seemed done just right. I scraped those well-set whites from the bottom of the ramekin and arranged them around the avocado in the center of my plate. I shook a good helping of Cholula Sauce on the top, and  sprinkled on a touch of sea salt, some pepper and Mexican oregano.

The first bites: The avocado was good and smooth warm. I used a firm avocado because mushy would just not work. The egg was also very soft. The flavor was okay, but got better as I began to cut up the egg and mix everything together.

Conclusion: It was a very soft, creamy, somewhat mushy meal. I wanted some crispiness. The taste was quite pleasing, and the protein and healthy fats that this breakfast contains are beneficial. It also took too long for it to be a practical dish for my everyday breakfasts.


1. Separate the white from the yolk. Cook the yolk in the avocado and the whites underneath in the ramekin.

2. Raise that temperature up to 350 for a shorter cooking time.

3. Roast some cherry tomatoes or toast some chia seeds or pine nuts on top of it to give the dish more body and crunch.

4. In a pinch, fry that egg nice and crispy in a bit of coconut oil, and place it on top of the baked avocado. Why not?

I would definitely try this recipe again to get it perfected to my liking.

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