Avocado stuffed with eggs and bacon, on toast.


Avocado stuffed with eggs and bacon, on toast.

Hello fresh friends,


In this recipe, I want to show you how avocado is a very versatile fruit. While we are used to eating fresh, raw avocado, today I bring you a hot dish you can make without losing the avocado touch. As I’ve mentioned before, avocado is a fruit rich in vitamins and healthy fats, but it’s mostly its deliciousness that keeps us coming back to it.

This stuffed avocado can be served any time you want for example as breakfast, lunch, entry or main dish… With a little bit of imagination, you’ll find the perfect match to complement this extra yummy recipe. Remember that if you are not fan number one of eggs you can make your own version of the stuffed avocado; Why not some bacon and cheese? Salmon and spinach? Tuna fish and veggies? The options are infinite and you can conquer the palate of anyone if you dare to experiment, wink.



And voila! I don’t think I need to convince you to try it as the pictures already do the job!




  • 1 medium or large avocado
  • 2 small eggs
  • 2 slices of bacon, cooked then crumbled
  • 2 slices of toast
  • sea salt, to taste
  • fresh cracked black pepper, to taste
  • hot sauce, optional
  • fresh chopped tomatoes, optional





  1. Pre-heat oven to 425 degrees.
  2. Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.
  3. Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.
  4. In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out. Look at the photo above to see how I did it.
  5. You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it’s full. Repeat for both avocado halves.
  6. Add salt and fresh cracked black pepper on top of the eggs, to taste.
  7. Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it’s cooked to your desired consistency.
  8. Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add additional salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!



Let us know in the comments if you liked this recipe and if you have any suggestion for next week! You don’t know how to use a specific fruit or veggie? Ask us!




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By Yulia Arellano

Disclaimer:  We do not own any of these photos. please note that all images and copyrights belong to their original owners. no copyright infringement intended.



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