Quick Meals - Dinner - Lunch - Breakfast

Baked Avocado Eggs

Eggs and avocados - a match made in breakfast heaven!

Sometimes, a breezy egg-and-avocado breakfast is all you need to kickstart your day. It's a tasty and healthy duo that's hard to beat!


  • 4 large Rosemary Farm eggs
  • 2 medium size, firm, ripe avocados
  • 2 Tbsp. olive oil
  • salt, to taste
  • 1/2 tsp. ground pepper
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 375°F. Line a baking sheet with aluminum foil. Form 4 circular rings out of aluminum foil to use in keeping the avocados upright for prepping and baking.
  2. Slice the avocados and remove the pits. Place avocados inside the foil rings on the baking sheet and BRUSH with olive oil. Scoop out a hole where the pit was. Hole should be large enough to hold one broken egg.
  3. Break an egg into the center of each of the avocados, being careful to keep the yolks intact. Sprinkle with salt and pepper.
  4. Bake until egg whites are completely set and yolks begin to thicken but are not hard, about 15-20 minutes.
  5. Top with parsley and ground pepper and serve.


  • Slice off a small piece of the bottom of avocado to make it stand up straight.
  • Large size muffin tins can be used in place of a baking sheet and foil to keep them straight up and easier to fill.

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