Baking an egg directly inside a hollowed avocado half sounds like a trick, but it works exactly as well as it sounds like it should. Melted cheddar on top turns it into a filling breakfast that needs a fork and nothing else. For another protein-forward morning option, our Mushroom Kale Frittata covers similar ground.
Ingredients
- 1 large avocado, halved and pitted, a bit of flesh scooped out to widen the cavity
- 2 eggs
- 1/4 cup shredded cheddar cheese
- 1/4 tsp fine sea salt
- 1/8 tsp black pepper
- 1 tbsp chives, chopped
Instructions
- Preheat oven to 425°F (220°C). Place avocado halves in a small baking dish, cut-side up, nestling them so they sit level.
- Crack one egg into each avocado half cavity.
- Season with salt and pepper, then top each with shredded cheddar.
- Bake for 12-15 minutes, until the egg white is set and cheese is melted and golden.
- Garnish with fresh chives before serving.
Nutrition Facts (per serving)
| Calories | 350 |
| Total fat | 29g |
| Total carbohydrates | 9g |
| Dietary fiber | 7g |
| Protein | 14g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Avocado supplies fiber and potassium along with monounsaturated fat, while eggs round out the protein and choline needed for cell membrane repair throughout the gut lining. Together they hit high fat, low net carb keto macros without needing a single processed ingredient.
Scoop the extra avocado flesh straight into your mouth while it bakes. No reason to waste it. Starting the day with real food like this matters more than it might seem — see Skipping Breakfast and Your Gut: What the Research Shows.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
