Breakfast - Simply Eggs - Kid Friendly

Spicy Sriracha Baked Avocado Eggs

Want to spice up your breakfast routine? Dive into our zesty Spicy Sriracha Baked Avocado Eggs recipe!

Prep + Chill Time 5mins Cook Time 15mins Total Time 20mins

Creamy avocado, fiery sriracha, and eggs baked to perfection - a culinary masterpiece you'll keep dreaming about!


  • 2 firm ripe avocados, halved and pitted
  • 4 Rosemary Farm eggs
  • 1/4 tsp. black pepper
  • 1 tbsp. sriracha hot sauce
  • 1 tbsp. fresh cilantro, finely chopped


  1. Preheat oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
  2. Place avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
  3. Crack egg into each avocado half; season with salt and pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
  4. Drizzle each egg with hot sauce and sprinkle cilantro over top.


For less-spicy eggs, combine ketchup with sriracha to taste.

Substitute green onions for cilantro.

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