Eggvocado and Greens

Eggs and avocado for breakfast. Tex-Mex meets healthy. What’s not to love?! This dish has it all; irresistible texture, excellent nutrient value, simple preparation and a festive presentation. Get your brunch on!

This version of Eggvocado has a higher egg to avocado ratio than the Tim Ferris version. I also prefer the eggs’ texture when cooked at a lower temperature, ideally in a cast iron pan. However, a toaster oven will work just fine.

Here, I prepared the recipe using medium-sized Haas avocados, with and without gluten-free Panko breadcrumbs. I highly recommend using the breadcrumbs for the texture contrast. The Eggvocados are served on a bed of mixed greens, tossed with a lemon vinaigrette, for a lively combination of textures and flavors.


  • 2 organic eggs
  • 1 medium avocado
  • 1 1/2 teaspoon lime juice
    (plus more for finishing)
  • 1/8th teaspoon cayenne
  • salt and pepper to taste
  • 2 Tablespoons Panko breadcrumbs
    (gluten-free or regular)
  • 2 handfuls of greens
  • Lemon Vinaigrette
  • Diced red onion for garnish


  1. Preheat conventional or toaster oven to 375°F (220°C).
  2. If using a cast iron pan, place it in the oven while it preheats.
  3. Combine eggs, lime juice, cayenne, salt and pepper in a bowl.
  4. Whisk eggs with a fork to blend white and yolk, as if making scrambled eggs
  5. Cut a slice through the mid-line of the avocado, but do not separate into two pieces.
  6. Slice a small sliver off of each side, creating a quarter-sized flat section, so each piece will lay flat.
  7. Separate the avocado halves from the pit.
  8. Scoop out some of the insides of each half leaving about 1/4 to 1/3 inch of remaining avocado layer remaining. Be careful to not poke through the bottom hole.
  9. Sprinkle some coarse salt to lightly cover the inside of each avocado hollow.
  10. Place the avocado halves in the toaster oven tray or an oven-safe skillet, placing   pitted side up, propped against the side to keep them steady, pressing down on the top to make each half set evenly in the tray or pan.
  11. Pour ½ the egg into the center of each avocado half.
  12. Top egg mixture with additional salt, pepper and cayenne, as desired.
  13. Add a top layer of gluten-free break crumbs for additional texture.
  14. Bake for 20-25 minutes, until the egg mixture is set. Keep in mind that the eggs will continue to cook after removing them from the oven.
  15. Add chopped red onion and a sprinkle of lime juice to the top of each half.
  16. Serve alone or on top of a bed of greens dressed with a light vinaigrette.

What to do with the extra avocado?

Store refrigerated, covered in a drizzle of lemon or lime juice. You can also make use of the leftovers and create extra servings by preparing Eggvocado in a ramekin. Simply line a ramekin with the remaining avocado, smashing to create even coverage.

Smearing some of the avocado oil all the way up to the rim of the ramekin, will ease clean-up. Then, fill the avocado-lined ramekin with the remaining egg mixture and cook as directed. Two eggs will fill a four-inch ramekin. One egg will fill a three-inch ramekin.


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