Avocado Egg Bake


  • 2 large Hass avocados, (ripe but firm, not too soft)
  • 4 medium eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • 1 cup crumbled Gayo Azul Queso Blanco
  • ¼ cup diced red bell pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped parsley


Preheat your oven to 450 degrees F. Line a baking dish with parchment paper. Look for a small baking dish that would allow the avocado halves to stand upright.

Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half- you want it to be large enough to accommodate a medium egg.

Season the avocado halves with half of the kosher salt and black pepper, and place them in the prepared baking dish.

Break each egg into a small bowl, then carefully slide the yolk and as much as will fit from the white into the center of each avocado half.

Bake until the whites are set, about 15 minutes. If the egg yolks have developed a thin crust while baking, you can remove it carefully with a small sharp knife.

Top the avocado egg with Gayo Azul crumbled Queso Blanco, the remaining salt, black pepper, red pepper, parsley and red pepper flakes if you want a little more spice. Serve immediately.