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  1. Baked Eggs in Avocados with Salsa

Baked Eggs in Avocados with Salsa

00:45:00 4 servings, 1/4 recipe each
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4 servings, 1/4 recipe each

Try our Baked Eggs in Avocados with Salsa for a bright, veggie-filled take on eggs. Using avocado halves as a cooking vessel, these Baked Eggs in Avocados with Salsa are a treat when topped with fresh-made salsa and a sprinkle of cheese!

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Make It

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  • Heat oven to 425ºF.
  • Cut avocados lengthwise in half; remove and discard pits. Scoop flesh from avocado halves, leaving 1/4-inch-thick shells. Chop removed avocado flesh; place in medium bowl. Reserve for later use.
  • Place avocado shells, cut sides up, in shallow baking dish. If necessary, place small crumpled sheets of foil between shells to make them stand level in baking dish. Slip 1 cracked egg into each avocado shell.
  • Bake 25 to 30 min. or until egg whites are set and yolks are cooked to desired doneness. Meanwhile, add tomatoes, cilantro, peppers and dressing to chopped avocados; mix lightly.
  • Spoon avocado mixture over eggs; sprinkle with cheese.


Substitute 1/2 cup fresh pico de gallo for the tomatoes, cilantro and peppers.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 270
% Daily Value
Total fat 22g
Saturated fat 4.5g
Cholesterol 190mg
Sodium 180mg
Carbohydrate 11g
Dietary fibre 7g
Sugars 2g
Protein 9g
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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