Keto BLT baked avocado eggs

Name: Keto BLT baked avocado eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 6 oz. bacon; 2 avocados; 4 eggs; salt and pepper, to taste; 4 cherry tomatoes, quartered; 1 oz. lettuce, shredded

Baked avocado eggs make a perfect keto breakfast or brunch. High in fat with minimal carbs, they keep hunger away for hours. And the best part is they're so easy to make.

October 12 2019 recipe & photo by , nutritional review by in Recipes, Breakfast, Lunch, Meal

Keto BLT baked avocado eggs

Baked avocado eggs make a perfect keto breakfast or brunch. High in fat with minimal carbs, they keep hunger away for hours. And the best part is they're so easy to make.

USMetric

2 servingservings

Ingredients

6 oz. 170 g bacon
2 (14 oz.) 2 (400 g) avocadoavocados
4 4 eggeggs
salt and pepper, to taste
4 (2½ oz.) 4 (70 g) cherry tomatoes, quartered
1 oz. (¾ cup) 28 g (180 ml) lettuce, shredded

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Instructions

Fry the bacon in a skillet on high heat until crispy. Chop into small pieces. Set aside.
Preheat oven to 375°F (190°C).
Cut avocados in half and remove pit. Remove some of the flesh to enlarge the hole on each half, as needed, so that a whole egg will fit without spilling over.
Place avocado halves on a baking sheet and crack an egg into each avocado hole. Sprinkle salt and pepper on top.
Top the eggs with quartered tomatoes then sprinkle bacon pieces.
Bake for 15 to 20 minutes, or until the egg white is fully cooked and yolk is cooked to desired doneness.
Remove from oven and serve the baked avocado eggs topped with the shredded lettuce.

Tip!

Having the bacon pre-cooked and chopped speeds the preparation. Grated and melted cheese on top of the eggs when baking can make a nice addition. Instead of lettuce, feel free to garnish with chopped cilantro, arugula or Italian parsley, as desired.

6 comments

1
Licínia
May 30 2020
I might try this again sometime, but my impression about this recipe is that the effort it requires doesn't match the result or the flavour. Even though this represents my personal opinion of course (and most likely other folks had a more positive experience than I did), I would like to leave some tips that I think would improve the preparation of this dish. First, make sure to use large avocados: my avocados were medium-sized and even after removing a considerable amount of pulp, it wasn't possible to fit a whole egg on each half (which made me decide to prioritise the yolk, obviously). Second, fry the bacon just till it gets slightly crisp: keep in mind that it will be used to top the avocado and egg ensemble and, if the bacon is already very browned, it will char after baking in a hot oven for 15 minutes. Third, the lettuce adds nothing to this, at least not as a topping over the hot avocados, as it quickly starts to wilt and loses its freshness, becoming insipid: perhaps it would be best to serve the lettuce on the side or simply substitute it for the suggested chopped cilantro (which has a flavour that can definitely handle the heat much better).

Reply: #2
2
Reply to comment #1 by Licínia
Kerry Merritt Team Diet Doctor
May 30 2020

I might try this again sometime, but my impression about this recipe is that the effort it requires doesn't match the result or the flavour. Even though this represents my personal opinion of course (and most likely other folks had a more positive experience than I did), I would like to leave some tips that I think would improve the preparation of this dish. First, make sure to use large avocados: my avocados were medium-sized and even after removing a considerable amount of pulp, it wasn't possible to fit a whole egg on each half (which made me decide to prioritise the yolk, obviously). Second, fry the bacon just till it gets slightly crisp: keep in mind that it will be used to top the avocado and egg ensemble and, if the bacon is already very browned, it will char after baking in a hot oven for 15 minutes. Third, the lettuce adds nothing to this, at least not as a topping over the hot avocados, as it quickly starts to wilt and loses its freshness, becoming insipid: perhaps it would be best to serve the lettuce on the side or simply substitute it for the suggested chopped cilantro (which has a flavour that can definitely handle the heat much better).

Great tips! Thanks for sharing!
3
Laura
January 10
I had been looking forward to this recipe all week. However, it wasn't quite what I expected. I don't know if it is worth making again. First of all, I used a fairly good-sized avocado and had moderately sized eggs. I scooped out what I thought was a fair amount of avocado, but it wasn't enough apparently because once I tried to crack the egg into the halves, there wasn't room. In fact, it spilled over and the avocados wouldn't stay upright and so even more spilled out. That was frustrating. I ended up with a mess of overcooked egg all over the pan when I was done. Also, the recipe does not say what to do with the scooped-out avocado. I ended up placing it on the pan and letting it bake with the eggs. I served this with lettuce on the side and I tried scraping as much of the cooked eggs off the pan that was edible. The warmed eggs/avocado/bacon mix was tasty and I enjoyed it with the lettuce. If I were to try this again, I suppose I would need to scoop out ALL of the avocado meat placing it on the pan on its own, and then the eggs should fit. But I'd have to figure out a way to keep the avocado shells level so as not to tip and spill the egg out. It might just be easier to cook up some egg, warm up the avocado, sprinkle on some crumbled bacon and eat it that way. I'll check back and see if anyone has come up with some way to make this one work!
4
sharon
January 10
Wish I had read the above comments before trying to make this. I had the same problems as above. I will make it again but make some adjustments. Maybe make it in a greased ramekin but serve the avocado meat on the side or even put avocado meat at the bottom of the ramekin? The avocados that I can buy here are just too small and won't even hold a full egg and yolk. Not only that - after I put the tomato and bacon on top, I couldn't even see the eggs underneath so I ended up with undercooked yolks. All that said, it did taste delicious.
5
Ann
February 23
Love the ramekin idea. I used a 7 oz avocado as called for and it definitely wasn't big enough to fit the eggs I had. I did cut a very small slice off the bottom of each half so they would sit upright, before adding the egg. The egg white did spill over and I just left it as is and cooked it. But it was quite messy looking. I also forgot to place the tomatoes on before the bacon so I left them off and added them with the lettuce before eating. Next time I think I will try using a ramekin, or possibly peel and cut big slices of avocado, make larger holes, and fry them with an egg in the middle. Then add all the toppings before eating.... The flavors are delicious!!
6
GENEVIEVE
March 10
All of the above - a preparation nightmare! I was looking forward to this and will probably try it again using all of the tips shared above, but it was a messy, frustrating process first time out. It may have been flavor tested, but it was short on practical instruction!

Keto BLT baked avocado eggs

Keto BLT baked avocado eggs

Ingredients

Instructions

Tip!

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