By JJ Virgin

Easy Baked Avocado Egg Cups


April 7, 2019

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

This quick and scrumptious recipe is easily personalized by adding different toppings. An easy, go-to recipe for your daily boost of healthy omega-3s! (Just be sure you don’t have an egg intolerance…)

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 2 Servings


2 room temperature avocados, halved and pitted

4 organic pastured eggs

1/4 tsp sea salt

1/4 tsp black pepper

1 tbsp minced fresh parsley or cilantro

Optional toppings: chives, crushed red pepper, nutritional yeast, cashew cheese, salsa, chopped cooked bacon, toasted sunflower or pumpkin seeds


1Preheat oven to 450F.

2Slice avocados in half, remove pit, and slightly hollow out the avocados to make room for the egg. (You can eat the extra avocado or freeze it for your next smoothie!)

3Arrange avocados in a 8” square baking dish so they won’t tip over.

4Crack the eggs into a small dish and gently spoon 1 egg yolk into each avocado half, then fill in with remaining egg whites.

5Sprinkle on salt and pepper.

6Bake at 450F for 15-20 minutes, or until eggs are cooked to your liking.

7Top with a sprinkle of cilantro or parsley and enjoy! You can also add further seasoning and toppings according to your preference.

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Nutrition Facts

Sodium136 g
Protein15 g
Cholesterol327 mg
Sugar2 g
Total Fat48 g
Total Carbohydrates18 g
Dietary Fiber13 g