Home Global Cuisines Oven-Baked Avocado and Egg

Avocado and Egg

My wife got this dead-simple recipe from somewhere on the net (apology for forgetting the link – I’ll update it here when I found it again).

It will only take around five minutes of preparation time and you can leave it until it is cooked 15 minutes later.

Let me repeat myself: it’s easy, it’s fast, and it’s super yummy!


So what do we need for making this Avocado and Egg?

  1. Avocado – it’s pretty obvious, isn’t it?
  2. Egg
  3. Salt
  4. Pepper
  5. Garlic Granules


How do we make this Avocado and Egg?

  1. Pre-heat oven to 200o Celcius. The term pre-heat means you leave it on for around 5 minutes in that temperature before you put in your avocado.
  2. Cut the avocado in half
  3. Throw away its seed (not really edible!).
  4. Crack open the egg on the avocado concave (it’s the hole left by the seed).
  5. Sprinkle salt, pepper and garlic granules with a combination of your liking.
  6. Put it in oven for 15 minutes on a fan-forced oven. This time frame might vary depending on the oven’s power.


A little tips to make a perfect avocado and egg?

  1. Scoop a bit of its meat out if your avocado is too small as the egg whites would overflow.
  2. Leave it a bit longer if you want your egg to be well-cooked – I strongly advise against this as I’d rather see a gooey egg yolk.


Oven-baked Avocado and Egg

Avocado and Egg


Did you know?

In Indonesia, avocado is rarely used as a savoury dish like salad and we don’t even eat it as a fruit. Indonesians love to make what we called Avocado Juice. It’s essentially an Avocado milkshake with a sprinkle of chocolate and/or condensed chocolate milk. The variance to that is avocado milk shake with sweet coffee syrup.

Another typical Indonesian dish with avocado was something called ‘Es Teler‘ (literally translated into Drunk Ice).  Es teler is a shaved ice and condensed milk with a combination of fruits such as coconut, jack fruit, and avocado (cubed).


For more recipe by All About Food blog, please check out our small (but growing) section of recipe.


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