Ingredients
Method
- Scoop. Cut avocados in half and remove the pits. Use a spoon to scoop out about 1 to 2 tablespoons of flesh from each half, making the well big enough to hold an egg.
- Stabilize. Place the avocado halves in a muffin tin or a small baking dish so they don’t tip over. Crumple foil around them if needed to keep them level.
- Crack. Crack one egg into each avocado half. Some white may overflow and that’s fine. Season with salt and pepper.
- Bake. Bake at 400°F (200°C) for 12 to 15 minutes, until the egg whites are fully set but the yolks are still soft and runny. (Add 2 to 3 minutes for firmer yolks.)
- Top. Sprinkle generously with everything bagel seasoning, fresh chives, and any other toppings you like. Serve immediately.
Notes
Use ripe but firm avocados. Too-soft avocados will collapse in the oven. You want them ripe enough to eat but still holding their shape. Scoop out enough avocado to fit the egg. If the well is too small, the egg will overflow everywhere. Save the scooped avocado for toast or smoothies. A muffin tin is the best hack for keeping avocado halves stable. Each avocado sits perfectly in a muffin cup without rolling.