📝 About This Recipe
Elevate your morning routine with these vibrant, protein-packed egg cups that perfectly marry the smokiness of crispy bacon with the buttery richness of baked avocado. This Paleo classic reimagines the traditional breakfast plate by using the avocado itself as a nutrient-dense vessel, finished with a kick of fresh herbs and red pepper flakes. It is a sophisticated, low-carb masterpiece that offers a satisfying texture and a burst of healthy fats to fuel your day.
🥗 Ingredients
The Vessels
- 2 Large Hass Avocados (ripe but firm to the touch)
- 4 slices Thick-cut Bacon (sugar-free and nitrate-free for Paleo compliance)
- 4 Large Eggs (pasture-raised preferred, at room temperature)
Seasonings and Aromatics
- 1 tablespoon Extra Virgin Olive Oil (or melted avocado oil)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Smoked Paprika (for a hint of earthiness)
Fresh Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Cilantro (roughly chopped)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1/2 Lime (cut into small wedges)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven to ensure even cooking of the eggs.
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2
Place the bacon slices in a cold skillet and turn the heat to medium. Fry until the bacon is golden and very crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain.
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3
Once the bacon has cooled slightly, crumble it into small bits and set aside.
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4
Slice the avocados in half lengthwise and remove the pits. Carefully peel back the skin or use a spoon to keep the halves intact.
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5
Using a spoon, scoop out about 1-2 tablespoons of the avocado flesh from the center of each half to create a larger 'well' for the egg. Save the scooped-out avocado for a side salad or smoothie!
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6
Place the avocado halves in a small baking dish or on a rimmed baking sheet. If they are wobbly, shave a tiny slice off the bottom of the avocado skin to create a flat base, or nestle them into small ramekins.
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7
Lightly brush the exposed avocado flesh with olive oil and sprinkle with a pinch of sea salt and garlic powder.
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8
Crack each egg into a small bowl first. This allows you to check for shells and makes pouring easier. Gently slide one yolk into each avocado hole, followed by as much white as will fit without overflowing.
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9
Season the tops of the eggs with the remaining sea salt, black pepper, and a dusting of smoked paprika.
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10
Carefully slide the baking dish into the oven. Bake for 12-15 minutes, or until the egg whites are completely set but the yolks remain slightly runny.
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11
Remove from the oven and immediately top each avocado cup with a generous portion of the crumbled crispy bacon.
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12
Garnish with the minced chives, fresh cilantro, and red pepper flakes. Squeeze a tiny bit of fresh lime juice over the top to brighten the flavors.
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13
Serve immediately while warm, using a spoon to scoop the creamy avocado and egg together in one perfect bite.
💡 Chef's Tips
Choose avocados that are 'just' ripe; if they are too soft, they may become mushy when baked. To prevent the avocados from tipping over in the oven, you can create 'rings' out of crumpled aluminum foil to act as stands. If you prefer a fully cooked yolk, increase the baking time to 18-20 minutes or cover the dish loosely with foil halfway through. Ensure your bacon is truly Paleo by checking the label for added sugars like maple syrup or honey, which are common in commercial brands. For an extra flavor boost, try adding a dollop of Paleo-friendly salsa or hot sauce just before serving.
🍽️ Serving Suggestions
Pair with a side of sautéed kale or spinach tossed in lemon juice. Serve alongside a handful of fresh berries or a grapefruit half for a balanced breakfast. Enjoy with a cup of black coffee or a hot herbal tea. Add a few slices of smoked salmon on the side for a high-protein 'surf and turf' breakfast. Accompany with baked sweet potato hash browns for a heartier meal.