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Avocados are on sale at my favorite grocery store.
Yay!! I love avocados. I love everything about them. Creamy, buttery, and versatile, they taste delicious on their own. They are also the primary ingredient in my favorite dip – guacamole, and they can make almost anything better (sandwiches, salads, soups, tacos, omelets, and chili, to name just a few). You can also use them in baking. Although it doesn’t melt, avocados can substitute for butter, oil, and mayo (google it). Plus, they are healthy.
The versatile avocado is the only fruit that provides a substantial amount of healthy monounsaturated fatty acids. Avocados contain nearly 20 vitamins and minerals. The health benefits range from lowering blood pressure, preventing certain cancers, bone health, detoxification, and decreasing the risks for depression. Avocados, unfortunately, are not low in calories. Heart-healthy fats have the same amount of calories as artery-clogging fats, so moderation is key to maintain a healthy weight.
In the US, we have two types of avocados. There are the California (Haas) variety and the Florida avocado. When I first moved to Florida, I was so excited when I learned that avocados are literally grown on trees in Tampa. Alas, I quickly learned that the Florida avocado is not the same as Haas. Along with appearance, the most significant difference is the amount of fat. The Florida avocado has smooth green skin and tends to be larger than the California avocados. It has less fat, fewer calories, and, unfortunately, less flavor. Florida avocados are not near as rich or creamy as the Haas, which have dark green or black pebbly skin. Haas is the variety you will most likely find in the grocery store.
Anyway, back to my original story… Avocados were on sale, and I bought several. I have been serving avocado with breakfast for years. I love adding avocado to my omelets, scrambled and fried eggs. I also like to use them as a garnish to add a little color to a pancake plate or French toast. Well, it was time to up my game and try something new, like cooking an egg in the avocado. Let me tell you, it took me a couple of tries to figure out how to do this. However, after trial and error, I came up with a method that works.
First, the avocados needed to be halved and the pit removed. Don’t worry if you have to dig out the seed. It doesn’t matter. It’s getting scooped out anyway. Using a spoon, remove roughly a tablespoon worth of the flesh around the hollow from the pit to create a well for the egg yolk and some white. Save the removed avocado in a bowl. It will be used to make the avocado toast points. Place the avocado halves in a small baking pan.
Working with one egg at a time, crack open in a small bowl. Spoon out the yolk and place it in the well of the avocado. Spoon in enough of the white to fill in the hollow.
This is a little tricky as the egg white is very congealed. It’s hard to spoon it up. It works best to pour in the egg white using the spoon to control the amount. If it spills over, it’s no big deal. Season generously and bake for 20-25 minutes.
While the eggs are baking, prepare the bacon bits. I prefer to chop the bacon before cooking to get evenly sized, crispy pieces. If you prefer, cook it in strips and then crumble. I use the microwave for cooking the bacon because there’s no grease splatter or pan to clean. (For tips on the best ways to prepare bacon, check out my Kitchen Tip: Cooking BACON!)
Use this time to also mash up the unused avocado for the toast points. I keep it simple, as it’s for breakfast. I just used a little salt and pepper to season and a splash of lemon juice to keep it from browning. If you want to get fancy, add some tomatoes, onion, or peppers to the mix. It’s all good! When the eggs are cooked to your liking, remove them from the oven and sprinkle them with half the bacon. Toast bread and slice diagonally. Slice the halves in quarters making 8 triangles. Spread mashed avocado on the triangles and sprinkle with remaining bacon. Enjoy!
Bacon & Egg Stuffed Avocado with Toast PointsCourse: breakfast, Lunch, BrunchCuisine: CaliforniaDifficulty: Easy
Bacon & Egg Stuffed Avocados are a fun and healthy twist to a traditional breakfast that’s ready in under 30 minutes. Enjoy crispy bacon bits with an egg baked in a creamy power fruit. Skip the toast points for a low-carb, keto, and paleo-friendly dish.
2 ripe avocados, halved and pitted
4 large eggs
Salt & pepper, to taste
2 slices bread
4 slices bacon, chopped and cooked crispy
Optional: Parsley or cilantro, and paprika for garnish
- Preheat oven to 350°. Scoop about 1 tablespoon of the avocado from each half to create a well for the egg. Save the removed portion in a small bowl for the toast points.
- Place hollowed-out avocados in a baking dish. One at a time, crack an egg into a small bowl. Using a spoon, transfer one yolk to each avocado half, then add in just enough egg white to fill in.
- Season with salt and pepper. Bake 20-25 minutes until whites are set and yolks are no longer runny. Cover with foil if avocados begin to brown. Remove from oven and sprinkle with half of the bacon bits.
- Using a fork, mash reserved avocado, add salt and pepper to taste. Toast bread and slice diagonally. Slice the halves in quarters making 8 triangles. Spread mashed avocado on the triangles and sprinkle with remaining bacon. Serve with the stuffed avocado boats on a platter or individual plates. If desired, garnish with parsley or cilantro and paprika.
- Chopped bacon: I recommend chopping the bacon before cooking. For easy chopping, place bacon in the freezer until very firm before cutting. I use kitchen shears.
- Cooking bacon: Microwave chopped bacon on a plate covered with paper towels, cover bacon with another paper towel. Zap for 2 minutes and then 1 minute at a time for another 2-3 minutes until crispy. Save time and effort by using store-bought bacon bits
- Avocado: don’t worry about making a mess when removing the pit – it doesn’t matter!
- Toast points: If desired, add a splash of lemon or lime juice to the mashed avocado to add flavor and prevent discoloration
- Zhoosh: Sprinkle on some shredded cheese the last few minutes of baking. Zhoosh up the toast points by making guacamole