Recipe: Kathryn Budig's Avocado Baked Egg - Yoga Journal

Recipe: Kathryn Budig's Avocado Baked Egg

The former L.A. lady shares her favorite way to get an avocado fix.
Kathryn Budig's Avocado Toast

I spent eight years living in Southern California, aka the Promised Land of Avocado. I may have eaten it every single day, and still miss the beautiful fruits that come from that region.

Though it's harder to find a good batch now that I've moved, I still enjoy them whenever I can. I had heard of baking an egg in an avocado, but never personally attempted it. The result: simple and incredibly delicious!

Here’s an easy recipe to get you going. Feel free to be as creative as you desire with your toppings: go for fresh herbs, delicious sauces, or just rock it as is!


avocado, halved and pitted
2 small free range organic eggs (try to find local)
hot sauce or Sriracha to taste
1 small bunch chives (or cilantro), finely chopped
sea salt and pepper to taste
2 pieces of toast (optional)


Pre-heat oven to 425º F. Cut avocado in half lengthwise and remove pit. Scoop out a bit of flesh from the center of each avocado to make space for the egg. Lightly salt each avocado. Crack your eggs and place one in each avocado. Place the avocado into a small ramekin (you don’t want it rolling over while it’s cooking and dropping it’s precious cargo). Bake for 20-25 minutes, or until the whites are cooked through (I personally like the yoke to be runny). Remove from oven and drizzle with hot sauce and sprinkle with saltpepper, and fresh herbs. This is lovely on it’s own, or scooped onto toast.

(serves 2, or one hungry person)

(Note: I topped my eggs with spicy tomato jam in the picture above. The jam recipe will be in my upcoming book, Aim True, which will be out late 2015).