Keto Avocado Baked Eggs
Creamy avocado halves serve as natural cups for baked eggs, finished with crispy bacon crumbles and fresh herbs for a rich, satisfying ketogenic breakfast with almost zero carbs.
Ingredients
- 2 ripe avocados, halved, pitted
- 4 large eggs
- 4 bacon strips, cooked, crumbled
- 1/2 tsp fine salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp garlic powder
- 1/4 tsp red chili flakes
- 2 tsp fresh chives (or flat-leaf parsley), finely chopped
Instructions
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1
Preheat oven to 425 F. Cook 4 bacon strips in a skillet over medium heat until crispy, about 6 to 8 minutes. Drain on paper towels and crumble when cool.
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2
Cut a thin slice from the rounded bottom of each 2 halved, pitted ripe avocados half so they sit flat without tipping. Using a spoon, scoop out a bit more flesh from the center of each half to create a well large enough to hold an egg.
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3
Set the avocado halves in a small baking dish or on a rimmed baking sheet. Crack one large eggs into each avocado half. If any white overflows the well, let it run into the dish — it will still cook fine.
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4
Season each avocado evenly with 1/2 tsp fine salt, 1/4 tsp freshly ground black pepper, 1/4 tsp garlic powder, and 1/4 tsp red chili flakes.
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5
Bake for 12 to 15 minutes until the egg whites are fully set and the yolks are cooked to your liking — 12 minutes gives a runny yolk, 15 minutes gives a firm yolk.
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6
Top with cooked, crumbled bacon strips crumbles and 2 tsp finely chopped fresh chives (or flat-leaf parsley). Serve immediately directly from the baking dish.