Avocado Egg Cups


If you are feeling up to something a little unconventional for breakfast and want a bunch of protein, try this out. Eggs baked into avocados with cheese, sesame, salsa and spices. Be warned: the avocado takes on a smoky flavour after it’s done being cooked, so if that isn’t your thing I don’t recommend this.

If the consistency is too soft for you, try eating it on a toasted bagel or with nachos! Since the flavour turns smoky throughout the avocado, this would be a pretty good topping for a burger as well.


  • 1 avocado
  • 2 small eggs
  • Cayenne pepper to taste
  • 1/3 cup cheddar cheese
  • Fresh parsley to taste (and for garnish)
  • Handful of sesame seeds
  • Salt and pepper to taste
  • 1/3 cup salsa


Preheat the oven to 425 degrees.

Cut the avocado in half, lengthwise. Discard the pit and make sure there is enough space to fit the contents of the egg in the avocado; you may have to scoop some out.Sprinkle some assorted spices and some parsley on the bare halves.

Crack one egg into each half of the avocado (they can tip so be careful). Sprinkle sesame seeds, cheese and more spices on top.

Bake for 20-25 minutes depending on how cooked you like your egg. I baked mine for quite some time because I didn’t want a “mushy” consistency. Let cool for a minute, and serve with salsa.

12 Comments Add yours

  1. I’ve been meaning to try this! I’m totally intrigued by the smoky-avocado flavor.

  2. Michelle Sanfilippo says:

    Hi, Veronica. I am Peter’s mom and a new fan of your site. At Thanksgiving, he asked me to make your avocado egg cups and we loved them! Your blog is beautifully done and the styling drool-worthy. Peter has already pinpointed his favourites for us to try here, but he is still sad about missing out on the avocado fry taste test!!

    1. Hi Michelle, thank you so much! I’m glad you enjoyed the egg cups 🙂 Tell Pete I’ll definitely make sure he’s around next time I’m making avocado fries hahah

  3. Carol Huebner says:

    Can you tell me what ( xylitol ) is? It is called for in a lot of GF cooking

    1. I had to look up what it is–apparently it’s a powdered artificial sweetener. It doesn’t apply to this recipe but I don’t think it would differ from sugar in any GF recipe, only if you’re diabetic.

  4. Janet says:

    can i make this in the microwave??

    1. I honestly don’t know because I’ve never tried, but I don’t think it would be the same. I find the microwave tends to “mush” things sometimes if that makes sense–plus the cheese wouldn’t get crispy on the top.

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