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Avocado egg cups

  • 4.4 Star
  • Timer Prep 15 min
    Cook 15 min
  • Chart 160.0 cal/
  • Chef hat Easy


  1. 1 Preheat your oven to 190C/170C fan. Heat the olive oil in a non-stick pan and gently fry the chorizo for 3 minutes. Turn off the heat and leave it to cool in the oil.
  2. 2 Cut the avocado in half and remove the stone.
  3. 3 Scoop a little extra flesh out to make room for the egg. Keep the extra avocado flesh for the watercress salad.
  4. 4 Crack an egg into each avocado half. Bake the avocado halves in the oven for about 15 minutes until the egg is just cooked.
  5. 5 Put the watercress in a bowl and add the chorizo and the excess avocado flesh. Also add the balsamic vinegar. Serve on a plate next to the baked avocado.
  6. 6 Tip - Sprinkle a layer of raw rice in a small baking dish and stand the avocados in the rice so that they don’t tip over during cooking.

5 Reviews

  • Deborah

    Made a nice change, for a light breakfast, easy enough to make, although I didn't quite leave the space big enough for the egg, so had to tip out the egg, and scoop out some more advcado, needed a bit of seasoning, salad was delicious. I found I needed to cook it longer, to bake the eggs. Definitely try it again.

  • Nicole Sumpter

    My mum just made me this for lunch! It was brilliant! - the creaminess of the avocado matches perfectly with the saltiness of the chorizo and tartness of the balsamic. Worth a try!!

  • Katie

    Really delicious. I made it for lunch and it went down a treat with me and my other half. Will definitely have it again.

  • Cellan

    Simple and quick to make....and tasty!

  • Charlie

    It was really nice but I didn’t get the hot avocado

  • Average per serving
  • Calories 160.0kCal
  • Fat14.8g
  • Saturated4.9g
  • Salt0.06g
  • Carbohydrates0.9
  • Sugar0.3g
  • Protein5.9g
  • Fibre1.1g