Baked avocado, eggs and bacon

Avocado should always be served cold, right? Wrong! Once you taste this warm baked avocado, eggs and bacon combo it will change your mind about how you enjoy the nutrient-packed creamy fruit. With all the healthy fats and vitamins of avocado, plus protein-rich eggs and a little salty bacon for a treat, this delightful brunch dish will set you up for the whole day. 

Serves: 4
Preparation time: 25 minutes
Difficulty: easy


2 medium ripe avocados
4 small free range eggs
4 rashers bacon
sea salt and fresh cracked black pepper, to taste


  1. Pre-heat grill to the maximum temperature and place bacon rashers on a tray under the grill. Cook for 3 minutes on each side until crispy, then set aside to cool. Switch from grill setting to oven at 220C.
  2. Carefully halve your avocados and remove the seed. If the seed is small, scoop out enough extra avocado around where the seed was to fit a small egg. Pack avocado halves in a small baking dish, as level as possible (rest the avocado against the edge of the dish to support it, or nest in scrunched up aluminium foil).
  3. One at a time, crack the eggs into a small cup then gently tip into each avocado half in the space left by the seed. Season with salt and fresh cracked black pepper.
  4. Gently place the baking dish in oven and cook for about 15 minutes, or until your eggs are cooked to your liking.
  5. Remove avocados from oven and crumbled the cooked bacon on top to serve.

Serving suggestion

  • Serve with a side of toasted sourdough to spread the contents of the avocado shell on to, a handful of rocket leaves and optional hot sriracha sauce.