Avocado Egg Cups

Total Time:
Level: Easy
Serves: 4


  • 2 ripe avocados
  • ¼ tsp. coarse salt
  • ¼ tsp. pepper
  • ½ tsp. olive oil
  • 4 medium eggs
  • 1 tbsp. grated cheese, such as Parmesan, cheddar, or Swiss (optional)
  • assorted toppings: herbs, scallions, salsa, diced tomato, crumbled bacon, sriracha, paprika, crumbled feta


  1. Heat oven to 375°F. Halve avocados lengthwise and pit. Cut a very thin slice from bottom of each avocado half so that it sits level. Where the pit was, scoop out just enough of the flesh (about ½ tbsp.) to make room for an egg.
  2. Place avocados on a foil-lined rimmed baking sheet. Season each with salt and pepper, and rub with olive oil.
  3. Crack an egg into each cavity (some of the egg white will run over the side, but don't worry about it). Sprinkle with cheese, if using. Cover loosely with foil.
  4. Bake 20 to 25 min, or until eggs are set to your liking.
  5. Sprinkle with toppings.

220 cal, 19 g fat (3 g saturated), 7 g protein, 9 g carb, 1 g sugar, 7 g fiber, 180 mg sodium, 139 mg cholesterol per serving

This recipe originally appeared in the April 2015 issue of Dr. Oz The Good Life.

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