While many folks love the baked egg-in-an-avocado, I personally would rather either have eggs with avocado slices, or just figure out a way to maintain the original texture of an avocado with an egg inside it. After doing a little experimenting, failing, and finally succeeding in the kitchen, I realized that I would just go back to the basics to get what I wanted out of an egg-in-an-avocado—simply poach an egg, and put it in an avocado.

I love poached eggs on toast, in tomatoes, on a crab cake, you name it. They’re simply delicious and gorgeous! We’ll talk about technique a little later, but first, let’s talk taste and texture. I was a little nervous about combining two creamy, soft ingredients but was pleasantly surprised when I took a bite of the finished dish. The two textures combine really well together, and taste wonderful, especially when you sprinkle a little salt and pepper on top and drizzle with some hot sauce.

The Recipe

  • 1 avocado
  • 2 Eggs

First, you need to know how to poach an egg to perfection. If you don't already know how, learn egg-poaching tips from a pro.


Step 1: Bring 2-3 inches of water to a simmer in a saucepan. Crack an egg in a small bowl, then pour that egg into a sieve and get rid of the excess egg whites. Return the egg back to the original bowl.

Step 3: Gently slip the egg into the simmering water. Cook for 2-3 minutes. While the eggs are poaching, slice an avocado in half and remove the pit. Then, scoop out a shallow hole in each half.

Step 5: Remove the egg from water and place in the avocado, sprinkle with salt and pepper, and enjoy! Add a little salsa, or hot sauce, or desired topping of your choice to add a boost of flavor.

This recipe serves 2 people, but it's very easy to double or triple, based on your needs.

Makes 2 servings (serving size: 1 avocado half) CALORIES 232; FAT 19.4g (sat 3.7g, mono 11.7g, poly 2.8g); PROTEIN 8.29g; CARB 8.9g; FIBER 6.7g; CHOL 186mg; IRON 1.4mg; SODIUM 78mg; CALC 40mg