top of page


Does baked avocado even taste good? Oh, just wait. It stays green--truly, and becomes even creamier and more buttery- if that's possible. This recipe is a fantastic way to get your daily egg and avocado in, rather than a scramble-mash on toast for a change, and it's completely delicious. Make one or more depending on your hunger level or how many people will eat. This version has a Mexi-bend with crumbly queso fresco cheese, but you can use whatever cheese you wish.



Ingredients: 1 large avocado, 1 egg, sea salt, pepper, queso fresco cheese, paprika, juice of one lemon, 1 tbsp. garlic infused olive oil, 1 tsp. water, 2 cups chopped greens, a handful of sliced small tomatoes, and chili flakes (optional).

Serves 1.

1. Preheat the oven to 450*F and line a baking sheet with foil.

2. Slice avocado in half lengthwise and remove the stone. Scoop out a little bit of the flesh making the cavities shallow and wide. Place the scooped-out avocado into a bowl or small jar.

3. Beat the egg and carefully fill the avocado, leaving a little room for expansion as it cooks. Season to your taste with sea salt and pepper. Top with generous crumbled queso fresco cheese. Sprinkle over paprika.

4. Gather the foil gently up and around the avocado halves to steady them. Move the baking sheet into the oven and cook for 15 minutes.

5. Make a quick vinaigrette by combining the leftover avocado with lemon juice, water, and garlic-infused olive oil in a jar with a lid. Shake to emulsify. Or whisk in a bowl. Season with sea salt and pepper.

6. Lay greens on a plate with sliced small tomatoes, and drizzle with the vinaigrette. Lay avocado halves on the greens. Serve with chili flakes, if you like.

#Cheesy Baked Avocado Egg #Baked Avocado Egg #Avocado Egg with queso fresco cheese #Avocado baked egg


bottom of page