Loaded Baked Avocado With Eggs

One of the reasons I absolutely love this recipe for loaded baked avocado with eggs is it reminds me of the bar food, loaded baked potato. Of course, when you’re trying to eat more protein and fewer carbs, a baked potato isn’t your first choice. But I’m guessing once you try this recipe, you’ll discover that it is as delicious — if not more so.

The Magic of This Stuffed Avocado Recipe

With this recipe for loaded baked avocado with eggs, you’re getting all the savory goodness that you might associate with bar food. That’s thanks to the fact that the dish includes shredded cheese and bacon, along with salt and pepper. I might even suggest adding a dollop of plain Greek yogurt to elevate the flavors of this eggy snack.

The next time you have friends over to watch a sporting event, I would suggest serving this dish as game day snacks. The beauty of this dish is that it bakes right in the avocado skin, much like loaded baked potatoes do in their skins. You could make a whole sheet pan of them and then bring them out as an appetizer. No one would be the wiser that this is really a delicious low carb snack.

You’re garnishing with green onions because they are one of the lowest carb onions you can eat. Plus, it will add a pretty green color.

Ingredients for this Loaded Avocado

• 2 large ripe avocados
• 4 medium eggs
• sea salt and black pepper to taste
• 1/2 cup cheddar jack cheese shredded
• 3 strips sugar-free bacon cooked crispy and crumbled
• chives or green onions — green parts only — sliced thin, as a garnish

Instructions

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes

Preheat the oven to 350 F and line a rimmed baking sheet with parchment paper.

Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for topping each baked avocado half with a spoonful before serving. Season with salt and pepper.

Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.

Place filled avocado halves in the preheated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.

Remove from the oven and top each avocado half with a mixture of shredded Cheddar Jack cheese and crispy bacon pieces. Sprinkle chives or sliced green onions, if desired, over the top and serve immediately. Enjoy!

Notes

There are a couple of “tricks” to perfecting this recipe. For starters, use large avocados and medium-sized eggs. Otherwise, the egg white may overflow the avocado.

If you don’t feel confident that you can crack the egg right in the avocado half, you can crack each egg into a small bowl before carefully pouring it into the avocado.

To keep your egg-filled avocados from tipping over while baking, position them over the holes of a muffin tin, rather than on a flat baking sheet, before placing them in the oven.

Not sure your avocados are ready to be used? This article explains how to pick a good avocado and how to ripen them.

If you have extra avocado from scooping them out, you can always make avocado toast.