Avocado Fried Egg

A simple and quick breakfast idea for your next brunch. This recipe is a Californian twist on the breakfast dish, Egg in the Hole. Instead of using bread, I used a thick slice of avocado. Yum! You are going to need a mimosa or two with this one.

By the way, this was my very first cooking video…filmed almost a year ago. Man, how I have improved! Not that I don’t have a long way to go.

Ingredients

Printable View

Yield: 2 servings

Total Time
8 minutes

Prep time
3 minutes
Cook time
5 minutes

Main Ingredients:

Avocado, Egg

Recipe Type:

Breakfast

Diets:

Gluten-Free, Low Sodium, Vegetarian

1. Slice and pit the avocado. Now, if you are just making this recipe for yourself, be sure to watch my video on How to Keep Avocados Fresh for a Week. I love avos but they are so pricey that you don’t want to waste them. And with my quick tip on storing them, you don’t have to eat them all in one sitting (though I often do).

Sliced Avocado

2. Cut the avocado into slices about 1/2″ thick. I leave the skin on. I like the presentation on the final product and it kinda keeps everything together when you flip the egg. It’s a personal choice. Try both ways and let me know what you prefer.

Avocado Ring

3. I use large farm eggs so, using a biscuit cutter, I cut out a bit more space for the egg. I just mash up the extra and serve it with this dish. Or eat it right there if you are hungry. Okay, that’s really what I did.

Egg in the Hole Avocado

3. Warm a little bit of olive oil in a small frying pan over a medium-high heat. Add the avocado slice and crack an egg inside of it, cooking the egg til the whites are firm and cooked all the way through. Then flip it and cook the top.

Frying Avocado Fried Egg

Serve with some fresh black pepper and sea salt. Maybe some cilantro?

Avocado Fried Egg Final

Avocado Fried Egg Done

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

If you're wondering if I am really stoned... well, I'll never tell.

Want to know what I'm cooking up next? Follow me on Facebook for Behind-the-Scenes access:

Are you a Cooking Stoned fanboy? Subscribe to our weekly newsletter!
No spam – we promise (we’re vegetarian)!