Avocado and egg cups

These avocado and egg cups are perfect for a protein filled breakfast that feeds the brain and body with essential fats.

Serves: 2
Ingredients: 4
Serving size: 2 avocado cups
Total calories: 456
Protein: 15.5 g
Fat: 37.9 g
Carbohydrates: 19.9 g
Fibre: 13.84 g


  • 2 avocados
  • 4 medium eggs
  • Salt and pepper for a little extra flavour
  • Toppings of choice: We love chives and paprika or feta


  1. Preheat the oven to 180ºC and line a baking dish with baking paper.
  2. Cut the avocados in half and carefully remove the pit.
  3. Place the avocados open side up on the parchment paper.
  4. If the avocados are small, scoop out a little of the extra flesh with a spoon to make more room for the egg.
  5. Crack one egg in each avocado half and sprinkle with sea salt and pepper.
  6. Place in the oven for 15-20 minutes or until egg is cooked to their perfect consistency.
  7. Top with your desired toppings while still hot and enjoy this awesome brain food!
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