Baked Avocado Eggs with Parmesan
Halved avocados filled with baked eggs, stabilized with paper towels to prevent tipping. Seasoned with chives, salt, and pepper, then topped with grated Parmesan or Pecorino. Served warm alongside fresh little gem lettuce dressed lightly with olive oil and balsamic vinegar.
Ingredients
- 2 large ripe avocados, halved lengthwise, pit removed
- 4 small to medium eggs
- 2 little gem lettuce, trimmed, rinsed
- salt
- black pepper
- ½ teaspoon dried chives
- Parmesan or Pecorino cheese, for gratingGrana Padano1:1hard cheesesimilar umamidairy-free
equivalent alternative
- kitchen paper, for stabilizing(optional)
- parchment paper, for baking sheet(optional)
- olive oil, optional, for dressing(optional)
- balsamic vinegar, optional, for dressing(optional)
Instructions
- 1
Preheat oven to 400°F (350°F fan). Line a baking sheet with parchment paper.
- 2
Halve avocados lengthwise and remove the pit. Scoop out additional flesh as needed to create a cup large enough to hold an egg.
- 3
Arrange avocado halves cut-side up on the baking sheet. Fold kitchen paper into strips and position between avocados to keep them stable and prevent tipping.
- 4
Crack an egg into a small bowl, keeping the yolk intact. Gently pour into the avocado cavity. Season with salt, pepper, and chives.
- 5
Bake for 20 minutes or longer until eggs are set.
- 6
Trim little gem lettuce, rinse thoroughly under cold water, and drain well. Dress lightly with olive oil and balsamic vinegar if desired.
- 7
Remove baked avocados from oven and plate two halves per serving with dressed lettuce.
- 8
Grate Parmesan or Pecorino over the top and serve immediately.
Tips
Scoop the avocado cavity slightly deeper to ensure the egg white doesn't overflow during baking.
Use kitchen paper strips as stabilizers to prevent avocados from rolling or tipping in the oven.
Keep egg yolks intact for better presentation and runny centers when cooked.
Check eggs around the 15-minute mark if using smaller eggs, as cooking time may vary.
Good to Know
Best served immediately. Leftover baked avocados do not keep well due to oxidation and egg texture degradation.
Prepare avocados (halve and scoop) up to 4 hours ahead. Store cut-side down on parchment in refrigerator. Assemble with eggs and bake fresh.
Serve on individual plates with dressed little gem lettuce alongside. Grate cheese tableside for best presentation.
Common Mistakes
Do not skip kitchen paper stabilizers to avoid avocado halves tipping during baking.
Do not crack eggs directly into avocado to avoid broken yolks.
Do not bake longer than necessary to avoid overcooked, rubbery egg whites.
Substitutions
Dairy-Free Swaps
General Alternatives
similar onion notes