Egg-Stuffed Avocados

Take these stuffed avocados out of the oven as soon as the egg is cooked through. If you cook an avocado too long, it develops a bitter, unpleasant taste.

Serves: 2Hands-on: 5 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 2 large avocados
  • 1⁄2 cup coarse salt
  • 4 large eggs
  • 1⁄4 tsp. sea salt
  • 1⁄4 tsp. black pepper


  • Preheat oven to 400°F. Cut avocados in half lengthwise and remove the pit. Scoop some avocado out of each half to create a well. Pour coarse salt into the bottom of a small baking pan or pie plate.
  • Crack 1 egg directly into each avocado half. Season with salt and black pepper. Nestle avocados, skin side down, into the salt to hold them upright. Bake for 15 minutes or until egg is cooked to desired doneness. Discard coarse salt and serve.