Are you ready to start your day off right with a delicious and nutritious breakfast? Look no further! Avocados and eggs are a match made in heaven, and when combined, they create a creamy and satisfying breakfast dish that’s perfect for any time of year. From classic combinations like avocado toast and scrambled eggs to more adventurous options like baked eggs in avocado halves and egg and avocado sushi rolls, there’s something on this list for everyone.
In the following pages, we’ll explore 20 different ways to combine avocados and eggs for a breakfast that’s not only delicious but also packed with nutrients. Whether you’re looking for a quick and easy meal or a more elaborate dish to impress your friends and family, these recipes are sure to satisfy your cravings and start your day off on the right foot.
Avocado and Egg Breakfast Toast
Start your day with a nutritious and delicious breakfast toast that combines the creaminess of avocado with the richness of eggs. This recipe is perfect for busy mornings when you need a quick yet satisfying meal.
Ingredients:
– 2 slices whole grain bread
– 1 ripe avocado, mashed
– 2 large eggs
– Salt and pepper to taste
– Optional: red pepper flakes for some heat
Instructions:
1. Toast the bread until lightly browned.
2. In a small bowl, whisk together the eggs and a pinch of salt. Cook in a non-stick pan over medium heat until scrambled.
3. Spread the mashed avocado on top of the toasted bread.
4. Place the cooked eggs on top of the avocado.
5. Season with salt, pepper, and red pepper flakes (if using).
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Scrambled Eggs with Avocado Salsa
Start your day with a flavorful twist on classic scrambled eggs and toast. This recipe combines the creamy richness of avocado with the savory goodness of scrambled eggs.
Ingredients:
– 2 large eggs
– 1 ripe avocado, diced
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Crack the eggs into a bowl and whisk until well combined.
2. Heat a non-stick skillet over medium heat. Pour in the eggs and scramble until they’re cooked through, about 3-4 minutes.
3. Meanwhile, combine the diced avocado, lime juice, salt, and pepper in a separate bowl.
4. Serve the scrambled eggs with the Avocado Salsa spooned on top. Garnish with chopped cilantro if desired.
Cooking Time: 10 minutes
Avocado Egg Salad Sandwich
This refreshing twist on classic egg salad combines the creaminess of avocado with the richness of eggs and a hint of lemon zest, all wrapped up in a crispy baguette.
Ingredients:
– 2 large eggs, hard-boiled and diced
– 1 ripe avocado, mashed
– 1/4 cup mayonnaise
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 2 tablespoons chopped fresh chives or parsley
– 4 slices of baguette
Instructions:
1. In a medium bowl, combine the diced eggs, mashed avocado, mayonnaise, lemon juice, salt, and pepper. Mix until smooth.
2. Stir in the chopped chives or parsley.
3. Butter the baguette slices.
4. Spoon the egg salad onto the bread, dividing it evenly among the four slices.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Baked Eggs in Avocado Halves
Elevate your breakfast game with this creamy and flavorful recipe. Baking eggs in avocado halves creates a rich, velvety texture that’s perfect for a quick and nutritious morning meal.
Ingredients:
– 4 large eggs
– 2 ripe avocados, halved and pitted
– Salt and pepper to taste
– Optional: red pepper flakes, chopped herbs (e.g., parsley, chives), or crumbled feta cheese for added flavor
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Crack an egg into each avocado half.
3. Sprinkle with salt and pepper to taste. If desired, add a pinch of red pepper flakes or some chopped herbs/feta for extra flavor.
4. Place the avocado halves on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
6. Remove from the oven and let cool for a minute or two before serving.
Cooking Time: 12-15 minutes
Avocado and Egg Breakfast Burrito
Start your day with a delicious and nutritious breakfast burrito packed with creamy avocado, scrambled eggs, and crispy tortilla. This recipe is quick, easy, and customizable to your taste.
Ingredients:
– 2 large eggs
– 1 ripe avocado, sliced
– 1 tablespoon butter or non-stick cooking spray
– 1 small onion, diced (optional)
– Salt and pepper to taste
– 1 whole wheat tortilla (8-10 inches)
– Shredded cheese (Monterey Jack or Cheddar work well), chopped cilantro, or salsa for topping (optional)
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat butter or non-stick cooking spray in a medium-sized skillet over medium heat.
3. Add diced onion (if using) and cook until translucent.
4. Pour in the whisked eggs and scramble until cooked through.
5. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the burrito by placing the scrambled eggs, sliced avocado, and any desired toppings onto the tortilla.
Cooking Time: Approximately 15 minutes
Poached Eggs with Avocado Hollandaise
Start your day off right with this creamy, rich, and velvety breakfast dish that combines the silky smoothness of avocado hollandaise sauce with perfectly poached eggs.
Ingredients:
– 4 large eggs
– 1 ripe avocado, mashed
– 2 tablespoons unsalted butter
– 1/4 cup lemon juice
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Bring a pot of water to a simmer and add a tablespoon of white vinegar.
2. Crack an egg into the water and cook for 3-4 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
3. Remove the eggs from the water with a slotted spoon and drain off any excess water.
4. In a blender, combine mashed avocado, butter, lemon juice, and water. Blend until smooth and creamy.
5. To assemble, place a poached egg on top of toasted English muffins or hash browns, then spoon the avocado hollandaise sauce over the egg.
Cooking Time: 15-20 minutes
Avocado Egg Benedict
Elevate the classic Eggs Benedict with a creamy avocado twist! This recipe combines the richness of poached eggs, toasted English muffins, and crispy Canadian bacon with the velvety smoothness of ripe avocados.
Ingredients:
– 4 eggs
– 1 ripe avocado, diced
– 4 English muffins, toasted
– 6 slices of Canadian bacon
– 1 cup of hollandaise sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Toast the English muffins and cook the Canadian bacon until crispy.
2. Poach the eggs according to your preferred method.
3. In a small bowl, mix together the diced avocado with a squeeze of lemon juice and a pinch of salt.
4. Assemble the Benedict by placing a toasted English muffin half on each plate, topping with a slice of Canadian bacon, a poached egg, and a spoonful of avocado mixture.
5. Drizzle with hollandaise sauce and serve immediately.
Cooking Time:
– Poaching eggs: 3-4 minutes
– Cooking Canadian bacon: 2-3 minutes per side
– Total preparation time: 15-20 minutes
Avocado and Egg Stuffed Peppers
These vibrant bell peppers are filled with a creamy avocado and egg mixture, perfect for a healthy breakfast or brunch. This recipe is quick, easy, and packed with nutritious ingredients.
Ingredients:
– 4 large bell peppers, any color
– 2 ripe avocados, mashed
– 4 large eggs
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, whisk together eggs and mashed avocado. Season with salt and pepper.
4. Stuff each pepper with the egg mixture, filling to the top.
5. If using cheese, sprinkle on top of the peppers.
6. Bake for 25-30 minutes or until the peppers are tender and the filling is set.
7. Garnish with cilantro leaves and serve warm.
Cooking Time: 25-30 minutes
Fried Egg and Avocado Rice Bowl
A simple yet satisfying meal that combines creamy avocado with a runny fried egg on top of fluffy rice.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1 ripe avocado, sliced
– 2 eggs
– Salt and pepper to taste
– Optional: soy sauce, sesame seeds, or chopped green onions for garnish
Instructions:
1. Cook the Japanese short-grain rice according to package instructions.
2. Heat a non-stick pan over medium heat. Crack an egg into the pan and cook until the whites are set and the yolks are still runny (about 3-4 minutes per side).
3. Toast or grill the avocado slices until slightly caramelized.
4. Assemble the rice bowl by placing a scoop of cooked rice on a plate, followed by a fried egg and some toasted avocado slices on top.
5. Season with salt and pepper to taste, and add any desired garnishes (soy sauce, sesame seeds, or chopped green onions).
Cooking Time: 10-12 minutes
Enjoy your delicious Fried Egg and Avocado Rice Bowl!
Avocado Egg Drop Soup
This creamy soup combines the richness of avocado with the velvety texture of eggs, making it a perfect comfort food for any time of the year.
Ingredients:
– 2 ripe avocados, diced
– 4 large egg yolks
– 2 cups chicken broth
– 1/2 cup milk or cream
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. In a medium saucepan, combine chicken broth and milk or cream. Bring to a simmer over medium heat.
2. Reduce the heat to low and stir in diced avocado until well combined.
3. Crack the egg yolks into a small bowl and whisk together.
4. Slowly pour the egg yolks into the soup while continuously stirring the mixture with a spoon.
5. Cook for an additional 2-3 minutes, or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs, if desired.
Cooking Time: 15-20 minutes
Avocado and Egg Breakfast Quesadilla
Start your day off right with a creamy, savory, and satisfying Avocado and Egg Breakfast Quesadilla!
Ingredients:
– 2 large eggs
– 1 ripe avocado, mashed
– 1/4 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1 small flour tortilla
– Salt and pepper to taste
– Optional: salsa, sour cream, cilantro for topping
Instructions:
1. Crack the eggs into a bowl and whisk until scrambled. Set aside.
2. Heat a non-stick skillet over medium heat. Place the tortilla in the skillet and sprinkle with shredded cheese.
3. Pour the scrambled eggs over the cheese, leaving a small border around the edges.
4. Spread the mashed avocado on half of the tortilla, then fold the other half over to create a half-moon shape.
5. Cook for 2-3 minutes or until the tortilla is lightly browned and the eggs are set.
6. Flip and cook for an additional 1-2 minutes or until the other side is also lightly browned.
Cooking Time: Approximately 4-5 minutes
Enjoy your Avocado and Egg Breakfast Quesadilla, hot off the skillet!
Soft-Boiled Eggs with Avocado Soldiers
Start your day with a delicate balance of creamy avocado and soft-boiled eggs. This simple yet impressive recipe is perfect for a quick breakfast or brunch.
Ingredients:
– 4 large eggs
– 2 ripe avocados
– Salt, to taste
– Freshly ground black pepper, to taste
Instructions:
1. Place the eggs in a single layer at the bottom of a saucepan or pot.
2. Add enough cold water to cover the eggs by about an inch.
3. Bring the water to a boil, then reduce the heat to a simmer.
4. Cook for 6-7 minutes, adjusting the cooking time as needed for your desired level of yolk doneness.
5. Remove the eggs from the water with a slotted spoon and transfer them to an ice bath to stop the cooking process.
6. Cut the avocados in half, remove the pit, and slice each half into 8-10 thin wedges (avocado “soldiers”).
7. Season the soft-boiled eggs with salt and black pepper to taste.
Cooking Time: Approximately 10 minutes
Avocado and Egg Shakshuka
A flavorful twist on the classic North African dish, this Avocado and Egg Shakshuka combines the creaminess of avocado with the richness of eggs.
Ingredients:
– 2 large eggs
– 1 ripe avocado, diced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese, chopped fresh herbs (parsley, cilantro)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large cast-iron skillet over medium heat.
3. Add the sliced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Create 2 wells in the mixture and crack an egg into each well.
6. Bake for 12-15 minutes or until the whites are set and yolks are still slightly runny.
7. Remove from oven and top with diced avocado, salt, and pepper to taste.
8. Optional: Sprinkle with feta cheese and chopped fresh herbs.
Cooking Time: 20-25 minutes
Egg and Avocado Sushi Rolls
A creative twist on traditional sushi, these egg and avocado rolls combine creamy richness with savory flavors.
Ingredients:
– 1 ripe avocado, sliced
– 2 large eggs, cooked and diced
– 1/2 cup short-grain Japanese rice (sushi rice)
– 1 sheet nori seaweed
– Salt and water for seasoning
Instructions:
1. Prepare the sushi rice according to package instructions. Allow it to cool.
2. Lay a sheet of nori seaweed flat on a cutting board or other surface.
3. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 pieces of diced egg and 1/2 slice of avocado in the middle of the rice.
5. Roll the nori and rice into a compact cylinder using your fingers or a bamboo sushi mat.
6. Slice into individual portions using a sharp knife.
Cooking Time: None (assemble just before serving)
Avocado and Egg Breakfast Pizza
Start your day with a twist on traditional breakfast fare – a savory pizza that combines the creaminess of avocado with the richness of scrambled eggs. Perfect for a quick and satisfying morning meal.
Ingredients:
– 1 pre-made pizza crust (homemade or store-bought)
– 2 ripe avocados, mashed
– 4 large eggs
– 1/4 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Roll out the pizza crust to desired thickness.
3. Spread the mashed avocado evenly over the crust, leaving a small border around the edges.
4. In a separate bowl, scramble the eggs and season with salt and pepper.
5. Pour the scrambled eggs over the avocado layer.
6. Sprinkle shredded cheddar cheese on top of the eggs.
7. Bake for 12-15 minutes or until the crust is golden brown and the eggs are cooked through.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Deviled Eggs with Avocado Filling
Elevate the classic deviled egg recipe by adding a creamy avocado filling, perfect for your next brunch or gathering.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1 ripe avocado, mashed
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– Salt and pepper to taste
– Chopped chives or paprika for garnish (optional)
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, combine the mashed avocado, mayonnaise, Dijon mustard, and horseradish. Mix until smooth.
3. Add the yolks to the avocado mixture and mash until well combined.
4. Season with salt and pepper to taste.
5. Spoon the filling into the egg white halves.
6. Garnish with chopped chives or paprika, if desired.
Cooking Time: 15-20 minutes (includes hard-boiling eggs)
Avocado and Egg Breakfast Tacos
Start your day with a delicious twist on traditional tacos, featuring creamy avocado and perfectly cooked eggs wrapped in a warm tortilla.
Ingredients:
– 4 large eggs
– 2 ripe avocados, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 2 tablespoons lime juice
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
Instructions:
1. Crack the eggs into a bowl and whisk until smooth. Season with salt and pepper.
2. Heat a non-stick skillet over medium heat. Pour in the eggs and cook, stirring occasionally, until scrambled to your liking (about 3-4 minutes).
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by spreading a spoonful of avocado on each tortilla, followed by an egg portion, cherry tomato halves, red onion slices, and a squeeze of lime juice.
5. Top with shredded cheese (if using) and serve immediately.
Cooking Time: 15 minutes
Egg and Avocado Stuffed Tomatoes
A flavorful and nutritious twist on traditional stuffed tomatoes, this recipe combines the creaminess of avocado with the richness of eggs for a satisfying snack or light meal.
Ingredients:
– 4 large tomatoes, hollowed out
– 2 ripe avocados, diced
– 2 eggs
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together the eggs and a pinch of salt.
3. Stuff each tomato with the egg mixture, leaving a small border around the edges.
4. Top the eggs with diced avocado and sprinkle with cheddar cheese (if using).
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the whites are set and the yolks are slightly firm to the touch.
7. Garnish with cilantro leaves (if desired) and serve warm.
Cooking Time: 15-20 minutes
Avocado and Egg Breakfast Hash
Start your day with a flavorful and nutritious breakfast hash featuring creamy avocado, fluffy eggs, and crispy potatoes. This recipe is perfect for busy mornings when you need a quick and satisfying meal.
Ingredients:
– 2 ripe avocados, diced
– 4 large eggs
– 1 medium-sized potato, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro or scallions for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange the potato cubes in a single layer. Drizzle with olive oil, sprinkle with salt, and pepper.
3. Roast the potatoes in the oven for 15-20 minutes or until golden brown.
4. In a large skillet, scramble the eggs over medium heat until cooked through.
5. Add the diced avocado to the scrambled eggs and stir gently.
6. Combine the roasted potatoes, egg-avocado mixture, and salt and pepper to taste.
Cooking Time: 25-30 minutes
Avocado and Egg Chaffle Sandwich
Elevate your breakfast game with this creamy and savory sandwich featuring a perfectly toasted chaffle, crispy bacon, melted cheddar cheese, ripe avocado, and a runny egg.
Ingredients:
– 4 eggs
– 2 ripe avocados, sliced
– 6 slices of bacon
– 1 cup shredded cheddar cheese
– 4 chaffles (or English muffins)
– Salt and pepper to taste
Instructions:
1. Preheat your toaster or toaster oven to 375°F (190°C).
2. Cook the bacon in a pan until crispy, then set aside.
3. Toast the chaffles according to package instructions.
4. In a separate pan, cook the eggs over medium heat until the whites are set and yolks are still slightly runny.
5. Assemble the sandwiches by spreading a slice of avocado on each toasted chaffle, followed by a cooked egg, a few strips of bacon, and a sprinkle of shredded cheese.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summary
Indulge in the creamy goodness of avocado and eggs with these 20 mouthwatering breakfast recipes. From classic combinations like scrambled eggs with avocado salsa to innovative dishes like baked eggs in avocado halves, there’s something for every taste bud. Whether you’re in the mood for a hearty burrito or a delicate sushi roll, this collection has got you covered. Get ready to start your day off right with these creative and delicious avocado and egg recipes!