Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
*Servings: 4 (one-half avocado and one egg)


  • 2 avocados cut, halved with some of the centers spooned out. Large avocados work better, but whatever is accessible to you works just as well.
  • 4 eggs
  • 1-2 green onions, chopped
  • 4 Tbsp feta cheese, grated
  • Paprika, dried basil, salt and pepper to taste
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)


  1. Fill each avocado half with an egg. It’s easier to pour the eggs in a medium bowl and scoop out the egg yolks to put in the avocados.
  2. Add green onions, paprika, salt, pepper, dried basil and drizzle with EVOO
  3. ️Bake in a preheated oven at 425 °F for 15 to 20 mins, more or less based on your doneness preference.
  4. Add feta cheese and serve immediately.

Extra tip:

✔ I find this recipe a very satisfying breakfast that keeps you full until lunchtime. I enjoyed it with a slice of whole-grain and gluten-free toast and Kalamata olives.

  • recipe courtesy of Cristina Montoya,
Print Friendly, PDF & Email