20 Creamy Avocado and Egg Recipes for Breakfast Bliss

Good morning, avocado and egg enthusiasts! If you’re on the hunt for a breakfast that combines creamy, dreamy avocados with the rich, satisfying goodness of eggs, you’ve struck gold. Our roundup of 20 delectable recipes is your ticket to morning bliss, offering everything from quick fixes to gourmet delights. Dive in and discover your next favorite way to start the day with a smile.

Scrambled Eggs with Avocado Salsa

Morning light filters through the kitchen window, casting a soft glow on the counter where today’s simple yet satisfying dish comes to life. Scrambled eggs with avocado salsa, a humble combination that speaks volumes in texture and taste, invites a moment of quiet joy in the everyday.

Ingredients

• 4 large eggs (room temperature for fluffier eggs)
• 1 ripe avocado, diced (firm yet yielding to gentle pressure)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the bite)
• 1 small jalapeño, seeded and minced (adjust to heat preference)
• 2 tbsp fresh cilantro, chopped (stems removed for a more delicate texture)
• 1 tbsp lime juice (freshly squeezed for brightest flavor)
• 1/2 tsp salt (fine sea salt dissolves more evenly)
• 1 tbsp unsalted butter (or olive oil for a dairy-free option)
• Freshly ground black pepper (to taste)

Instructions

1. In a medium bowl, crack the eggs and whisk until the yolks and whites are fully blended, about 30 seconds.
2. Heat a non-stick skillet over medium-low heat. Add the butter, swirling to coat the pan as it melts.
3. Pour the whisked eggs into the skillet. Let them sit undisturbed for 20 seconds, then gently push the eggs from the edges towards the center with a spatula, allowing the uncooked eggs to flow to the edges.
4. Repeat the pushing process every 20 seconds until the eggs are softly set but still slightly runny, about 3-4 minutes total. Remove from heat; the residual heat will finish cooking them.
5. While the eggs cook, combine the diced avocado, red onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Gently fold to mix, being careful not to mash the avocado.
6. Divide the scrambled eggs between two plates. Top generously with the avocado salsa and a grind of black pepper.

Yielded are clouds of creamy eggs, each bite punctuated by the bright, chunky salsa. Try serving atop toasted sourdough or alongside crispy hash browns for contrasting textures that elevate the dish from morning routine to morning ritual.

Avocado Egg Salad Sandwich

On a quiet morning like this, when the light filters softly through the kitchen window, there’s something deeply comforting about preparing an Avocado Egg Salad Sandwich. It’s a dish that feels both nourishing and indulgent, a perfect balance for moments of solitude or shared laughter.

Ingredients

• 2 large eggs (room temperature for easier peeling)
• 1 ripe avocado (slightly soft to the touch)
• 1 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tsp Dijon mustard (adjust to taste)
• Salt and pepper (freshly ground preferred)
• 2 slices whole grain bread (toasted for extra crunch)
• 1/4 tsp paprika (for a subtle smokiness)

Instructions

1. Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. While the eggs are cooking, halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Mash lightly with a fork, leaving some chunks for texture.
3. Once the eggs are done, transfer them to a bowl of ice water to cool for 5 minutes. Peel under running water for smoother removal.
4. Chop the peeled eggs and add them to the bowl with the avocado. Stir in the mayonnaise, Dijon mustard, salt, pepper, and paprika until just combined.
5. Toast the bread slices to your desired level of crispness. Spoon the avocado egg salad onto one slice, top with the other, and cut in half if desired.

The sandwich offers a creamy texture with bursts of egg and avocado, while the paprika adds a whisper of warmth. For an extra layer of flavor, consider adding a few arugula leaves or a slice of tomato before closing the sandwich.

Baked Eggs in Avocado Halves

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. Baked eggs in avocado halves are a testament to this, offering a creamy, rich texture that pairs beautifully with the subtle crispness of a perfectly baked egg.

Ingredients

• 2 ripe avocados (look for slightly soft to the touch)
• 4 large eggs (room temperature for even cooking)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp chopped chives (for garnish, optional)

Instructions

1. Preheat your oven to 425°F (218°C) to ensure it’s hot enough for the eggs to cook evenly.
2. Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from each half to make room for the egg, about 1 tbsp per half.
3. Place the avocado halves on a baking sheet, cut side up. Drizzle lightly with olive oil to prevent sticking and add flavor.
4. Crack one egg into each avocado half. If the egg white spills over, it’s okay; it will crisp up nicely in the oven.
5. Sprinkle each half with salt and pepper, adjusting the amounts to your preference.
6. Bake in the preheated oven for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny. For firmer yolks, bake for an additional 2-3 minutes.
7. Remove from the oven and garnish with chopped chives for a fresh, oniony bite.

Each bite offers a harmonious blend of creamy avocado and rich, velvety egg yolk, with the chives adding a slight sharpness. Serve these avocado halves on a bed of mixed greens for a light, nutritious meal, or alongside toasted sourdough for added crunch.

Avocado and Egg Breakfast Burrito

Comfort comes in many forms, and this morning, it arrives wrapped in a warm tortilla, filled with the creamy richness of avocado and the simple pleasure of eggs. It’s a dish that feels like a gentle start to the day, a small moment of peace before the world wakes up.

Ingredients

• 2 large eggs (farm-fresh for the best flavor)
• 1/2 ripe avocado, sliced (add a squeeze of lime to prevent browning)
• 1/4 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp butter (or olive oil for a lighter option)
• 1 large flour tortilla (whole wheat for a healthier twist)
• Salt and pepper (just a pinch to enhance the flavors)

Instructions

1. Heat a non-stick skillet over medium heat and add the butter, letting it melt until it bubbles slightly.
2. Crack the eggs into the skillet, breaking the yolks if desired, and sprinkle with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the eggs are softly set.
3. While the eggs cook, warm the tortilla in a dry skillet over low heat for about 30 seconds on each side, or until pliable.
4. Spread the avocado slices over the center of the tortilla, then top with the scrambled eggs and shredded cheese.
5. Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling, creating a burrito.
6. Return the burrito to the skillet, seam side down, and cook for 1-2 minutes on each side until the tortilla is golden and the cheese begins to melt.

Wrapped in its crispy exterior, the burrito reveals a soft, creamy interior where the avocado and eggs meld together beautifully. Serve it with a side of salsa for a little extra kick, or enjoy it as is, savoring the quiet of the morning.

Poached Eggs with Avocado Hollandaise

Dawn breaks softly, and with it comes the quiet promise of a morning meal that feels both indulgent and intimately simple. Today, we’re embracing the gentle art of poaching eggs, crowned with a velvety avocado hollandaise that whispers of lazy weekends and the joy of slow cooking.

Ingredients

• 2 large eggs (fresh for best poaching results)
• 1 ripe avocado (choose one that yields slightly to pressure)
• 2 tbsp unsalted butter (melted, or substitute with olive oil for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp cayenne pepper (for a subtle heat, optional)
• 1/2 cup water (for poaching)
• 1 tsp white vinegar (helps eggs hold their shape)

Instructions

1. Fill a medium saucepan with 1/2 cup water and 1 tsp white vinegar, bring to a gentle simmer over medium heat (look for small bubbles around the edges).
2. Crack 1 egg into a small bowl, then gently slide it into the simmering water. Repeat with the second egg. Cook for 3-4 minutes for softly set yolks.
3. While eggs poach, scoop the flesh of 1 ripe avocado into a blender. Add 2 tbsp melted butter, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp cayenne pepper. Blend until smooth, scraping down the sides as needed.
4. Using a slotted spoon, carefully lift the poached eggs from the water, allowing excess water to drain. Place them on a warm plate.
5. Spoon the avocado hollandaise over the poached eggs, covering them generously.

Perfectly poached eggs with avocado hollandaise offer a dish where the richness of the yolk meets the creamy, tangy sauce in a dance of textures and flavors. Serve atop a toasted slice of sourdough or alongside a crisp salad for a meal that feels both nourishing and decadent.

Avocado Egg Benedict

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s creation begins. Avocado Egg Benedict, a dish that marries the creamy richness of avocado with the delicate poach of an egg, all nestled on a toasted English muffin, feels like a quiet celebration of simplicity and flavor.

Ingredients

• 2 English muffins, split (toast until golden for best texture)
• 1 ripe avocado, sliced (choose one that yields slightly to pressure)
• 4 large eggs (fresh eggs will poach more neatly)
• 1 tbsp white vinegar (helps the eggs hold their shape)
• 4 slices Canadian bacon (or substitute with ham for a different flavor)
• 1/2 cup hollandaise sauce (homemade or store-bought, warmed)
• Salt and pepper to taste (freshly ground pepper adds a nice bite)

Instructions

1. Fill a large saucepan with 3 inches of water, add vinegar, and bring to a gentle simmer over medium heat (the water should bubble lightly, not boil vigorously).
2. While the water heats, toast the English muffin halves until golden and crisp, then set aside on serving plates.
3. Gently crack one egg into a small cup or bowl, then slide it into the simmering water. Repeat with remaining eggs, cooking no more than two at a time to avoid overcrowding.
4. Poach the eggs for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer set. Use a slotted spoon to remove them, draining well.
5. Meanwhile, warm the Canadian bacon in a skillet over medium heat for 1-2 minutes per side, just until heated through.
6. Assemble the Benedicts by placing a slice of Canadian bacon on each muffin half, topping with avocado slices, then a poached egg. Spoon hollandaise sauce over the top and season with salt and pepper.

How the creamy avocado contrasts with the silky egg yolk, all brought together by the rich hollandaise, makes each bite a delightful experience. Serve with a side of fresh fruit or a light salad to balance the richness.

Avocado and Egg Stuffed Peppers

Vividly recalling the quiet mornings when the kitchen feels like a sanctuary, this dish brings together the simplicity of eggs and the richness of avocado in a harmonious blend, nestled within the sweet embrace of bell peppers.

Ingredients

• 4 large bell peppers, any color (halved and seeds removed)
• 2 ripe avocados (slightly firm to hold shape when stuffed)
• 4 large eggs (room temperature for even cooking)
• 1/4 cup shredded cheddar cheese (or any meltable cheese you prefer)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (adjust to your liking)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Brush the inside of each bell pepper half with olive oil, then place them on a baking sheet, cut side up.
3. Bake the peppers for 15 minutes until they start to soften but still hold their shape.
4. While the peppers bake, mash the avocados in a bowl and season with salt and pepper.
5. Remove the peppers from the oven and carefully fill each half with the mashed avocado.
6. Gently crack an egg into each avocado-filled pepper, trying to keep the yolk intact.
7. Sprinkle shredded cheese over the top of each stuffed pepper.
8. Return the baking sheet to the oven and bake for another 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
9. Let the stuffed peppers cool for 5 minutes before serving to allow the flavors to meld.

With the creamy avocado and the perfectly cooked egg, each bite offers a delightful contrast in textures. Serve these stuffed peppers on a bed of fresh greens for a colorful and satisfying meal that feels both nourishing and indulgent.

Fried Egg and Avocado Rice Bowl

Calmly, as the morning light filters through the kitchen window, there’s something deeply satisfying about preparing a meal that’s both nourishing and simple. This fried egg and avocado rice bowl is a testament to the beauty of minimal ingredients coming together to create something greater than the sum of its parts.

Ingredients

• 1 cup cooked white rice (preferably day-old for better texture)
• 1 ripe avocado (sliced, choose one that yields slightly to pressure)
• 2 large eggs (room temperature for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• Salt to taste (start with a pinch and adjust)
• Freshly ground black pepper to taste (a few twists for a subtle kick)
• 1 tsp soy sauce (or tamari for gluten-free option)
• 1 tsp sesame seeds (toasted, for a nutty crunch)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Crack eggs into the skillet, being careful not to break the yolks. Cook for 2-3 minutes until the whites are set but the yolks are still runny.
3. While the eggs cook, warm the rice in a microwave or on the stove for 1-2 minutes until heated through.
4. Place the warm rice in a bowl, top with sliced avocado, then gently place the fried eggs on top.
5. Drizzle soy sauce over the bowl, then sprinkle with sesame seeds, salt, and pepper.

Just like that, you’ve got a bowl that’s creamy from the avocado, rich from the egg yolk, and has just the right amount of saltiness from the soy sauce. Try serving it with a side of pickled vegetables for an extra layer of flavor and texture.

Avocado Egg Drop Soup

Wandering through the quiet of the morning, I find myself drawn to the simplicity and warmth of a bowl of Avocado Egg Drop Soup. It’s a dish that whispers comfort, blending the creamy richness of avocado with the delicate strands of egg, all swimming in a light, savory broth.

Ingredients

• 2 ripe avocados, peeled and diced (use Hass for creaminess)
• 4 cups chicken or vegetable broth (low sodium preferred)
• 2 large eggs, lightly beaten (room temperature blends better)
• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
• 1 tsp sesame oil (or any neutral oil for a milder taste)
• Salt, to adjust seasoning
• Green onions, thinly sliced for garnish

Instructions

1. In a medium pot, bring the broth to a gentle boil over medium heat, about 5 minutes.
2. While waiting, mix cornstarch with water in a small bowl until smooth, then slowly stir into the boiling broth to thicken slightly.
3. Reduce heat to low. Slowly drizzle in the beaten eggs, stirring constantly with a fork to create thin strands, about 1 minute.
4. Gently fold in the diced avocados, being careful not to mash them, and cook for another 2 minutes just to warm through.
5. Remove from heat. Stir in sesame oil and salt, adjusting to taste.
6. Ladle into bowls and garnish with green onions.

Delightfully, the soup presents a harmony of textures—silky eggs, chunks of creamy avocado, and a broth that’s just thick enough to coat the spoon. Serve it with a side of crusty bread for dipping, or sprinkle with chili flakes for a subtle heat.

Avocado and Egg Breakfast Quesadilla

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s breakfast begins. This Avocado and Egg Breakfast Quesadilla is a simple yet satisfying way to start the day, combining creamy avocado and fluffy eggs in a crispy tortilla embrace.

Ingredients

• 2 large eggs (room temperature for even cooking)
• 1/2 ripe avocado (sliced thinly for easy layering)
• 1/4 cup shredded cheddar cheese (or any meltable cheese you prefer)
• 1 8-inch flour tortilla (whole wheat for a healthier option)
• 1 tbsp butter (or any neutral oil for frying)
• Salt and pepper (adjust to taste)

Instructions

1. In a small bowl, whisk the eggs with a pinch of salt and pepper until fully combined.
2. Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan evenly.
3. Pour the whisked eggs into the skillet, stirring gently with a spatula to scramble until just set, about 2-3 minutes. Remove from skillet and set aside.
4. In the same skillet, place the tortilla and sprinkle half with cheese, then layer the scrambled eggs and avocado slices on top of the cheese.
5. Fold the tortilla over the filling, pressing down lightly with the spatula to seal.
6. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted.
7. Remove from heat and let sit for a minute before slicing into wedges.

Velvety avocado and fluffy eggs meld together in this quesadilla, with the cheese acting as a glue that brings all the textures into harmony. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor.

Soft-Boiled Eggs with Avocado Soldiers

Mornings like these call for simplicity, a return to the basics where the softness of an egg meets the creamy embrace of avocado. It’s a quiet celebration of textures and tastes, a gentle start to the day.

Ingredients

• 2 large eggs (fresh for easier peeling)
• 1 ripe avocado (slightly soft to the touch)
• 1 tbsp olive oil (or any neutral oil)
• Salt (adjust to taste)
• Pepper (freshly ground preferred)
• 2 slices of whole grain bread (or your favorite type)

Instructions

1. Fill a small pot with enough water to cover the eggs by 1 inch. Bring to a boil over high heat.
2. Once boiling, gently lower the eggs into the water using a spoon to avoid cracking. Reduce heat to maintain a gentle simmer.
3. Set a timer for 6 minutes for soft-boiled eggs. For firmer yolks, adjust time by 1-2 minutes.
4. While the eggs cook, toast the bread until golden and crisp. Let it cool slightly for easier handling.
5. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Drizzle with olive oil, season with salt and pepper, then mash lightly with a fork, leaving some chunks for texture.
6. When the timer goes off, immediately transfer the eggs to a bowl of ice water for 1 minute to stop the cooking process.
7. Peel the eggs under cool running water to help remove the shell smoothly.
8. Cut the toast into soldiers, or long strips, perfect for dipping.
9. Serve the soft-boiled eggs in egg cups or a small bowl with the avocado mash and toast soldiers on the side.

Gently breaking into the egg reveals a velvety yolk, ready to mingle with the rich avocado. The contrast of the crisp toast against the softness creates a dance of textures in every bite. Try sprinkling with chili flakes for a subtle heat or a drizzle of honey for sweetness.

Avocado and Egg Shakshuka

Now, as the morning light filters through the kitchen, there’s something profoundly comforting about the idea of a dish that wraps you in warmth and simplicity. Avocado and Egg Shakshuka is that dish—a harmonious blend of creamy avocado and softly poached eggs nestled in a spiced tomato sauce, inviting you to start the day with intention and flavor.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1 tsp smoked paprika
• 1 can (14.5 oz) crushed tomatoes
• Salt, to taste
• 4 large eggs
• 1 ripe avocado, sliced
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Pour in the crushed tomatoes and season with salt. Simmer the sauce for 10 minutes, allowing the flavors to meld.
5. Using a spoon, make 4 small wells in the sauce. Crack an egg into each well.
6. Cover the skillet and cook on low heat until the egg whites are set but the yolks are still runny, about 5-7 minutes.
7. Gently place avocado slices around the eggs during the last 2 minutes of cooking to warm them slightly.
8. Remove from heat and garnish with fresh cilantro.

Delight in the contrast of the creamy avocado against the rich, spiced tomato sauce, with the eggs adding a velvety texture that ties it all together. Serve with crusty bread for dipping, or for a lighter option, spoon over a bed of quinoa or greens.

Egg and Avocado Sushi Rolls

Falling into the rhythm of the kitchen, there’s something deeply satisfying about crafting Egg and Avocado Sushi Rolls. It’s a dance of simplicity and flavor, where each ingredient plays its part in creating something greater than the sum of its parts.

Ingredients

• 1 cup sushi rice (rinsed until water runs clear)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (or apple cider vinegar for a milder taste)
• 1 tbsp sugar (adjust to sweetness preference)
• 1/2 tsp salt (fine sea salt preferred)
• 2 large eggs (beaten, room temperature)
• 1 ripe avocado (sliced thinly, sprinkle with lemon juice to prevent browning)
• 2 sheets nori (seaweed, toasted lightly if desired)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Combine sushi rice and water in a rice cooker. Cook according to manufacturer’s instructions, about 20 minutes, until water is fully absorbed.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar, then set aside to cool.
3. Heat vegetable oil in a non-stick skillet over medium heat. Pour beaten eggs into the skillet, tilting to spread evenly. Cook for 2 minutes until set, then flip and cook for another 1 minute. Remove and slice into thin strips.
4. Transfer cooked rice to a large bowl. Gently fold in the vinegar mixture with a cutting motion to avoid mashing the rice. Let cool to room temperature.
5. Lay a nori sheet on a bamboo mat. Spread half the rice evenly over the nori, leaving a 1-inch border at the top. Arrange half the egg strips and avocado slices in a line along the bottom edge.
6. Roll the sushi tightly using the bamboo mat, pressing gently but firmly. Repeat with the remaining ingredients.
7. Slice each roll into 6 pieces with a sharp, wet knife for clean cuts.

Just as the last slice is made, the Egg and Avocado Sushi Rolls reveal their creamy interior against the crisp nori. The subtle tang of the rice complements the richness of the avocado, while the egg adds a soft, comforting texture. Serve with a drizzle of sriracha mayo for an extra kick or alongside pickled ginger to cleanse the palate between bites.

Avocado and Egg Breakfast Pizza

As the morning light filters through the kitchen window, there’s something profoundly comforting about preparing a meal that feels both nourishing and indulgent. This avocado and egg breakfast pizza is a testament to the joy of slow mornings, where each ingredient is a note in a quiet symphony of flavors.

Ingredients

• 1 pre-made pizza dough (or homemade, for those who prefer)
• 1 ripe avocado, sliced (choose one that’s slightly soft to the touch)
• 2 large eggs (room temperature blends better)
• 1/2 cup shredded mozzarella cheese (for a creamy melt)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a slight kick)

Instructions

1. Preheat your oven to 425°F (218°C) to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness, keeping in mind it will puff slightly.
3. Brush the dough lightly with olive oil to prevent sogginess from the toppings.
4. Sprinkle the shredded mozzarella evenly over the dough, leaving small wells for the eggs.
5. Carefully crack the eggs into the wells, ensuring the yolks remain intact for a runny center.
6. Arrange the avocado slices around the eggs, seasoning everything with salt, pepper, and red pepper flakes.
7. Bake for 12-15 minutes, or until the egg whites are set and the crust is golden.
8. Let it cool for a minute before slicing to allow the cheese to set slightly.

Golden and inviting, this breakfast pizza offers a delightful contrast between the creamy avocado and the rich, runny egg yolk. Serve it with a side of fresh greens or a drizzle of hot sauce for an extra layer of flavor.

Deviled Eggs with Avocado Filling

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing deviled eggs, especially when filled with the creamy richness of avocado. This twist on a classic brings a fresh, vibrant flavor that feels both familiar and exciting.

Ingredients

• 6 large eggs (preferably a week old for easier peeling)
• 1 ripe avocado (choose one that yields slightly to pressure)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tsp Dijon mustard (adjust to taste)
• 1 tbsp fresh lime juice (about half a lime)
• Salt and pepper (to taste)
• Paprika or chili powder (for garnish)

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer eggs to an ice water bath for 5 minutes to cool. Peel carefully under running water to help remove shells smoothly.
3. Halve eggs lengthwise and gently remove yolks into a bowl. Set whites aside on a serving platter.
4. Mash avocado with yolks until smooth. Stir in mayonnaise, Dijon mustard, and lime juice until well combined. Season with salt and pepper.
5. Spoon or pipe the avocado mixture back into the egg whites. Sprinkle with paprika or chili powder for a pop of color and flavor.

Light and creamy with a hint of tang, these deviled eggs are perfect for a brunch spread or as a refreshing snack. For an extra touch, top with a small cilantro leaf or a sprinkle of crumbled bacon just before serving.

Avocado and Egg Breakfast Tacos

Now, as the morning light filters through the kitchen window, there’s something profoundly comforting about the simplicity of combining creamy avocado with the humble egg, all nestled in a warm tortilla. It’s a dish that speaks to slow mornings and the joy of savoring each bite.

Ingredients

• 2 large eggs (room temperature for even cooking)
• 1 ripe avocado (slightly firm to hold shape when sliced)
• 2 small flour tortillas (or corn for a gluten-free option)
• 1 tbsp unsalted butter (or olive oil for a dairy-free version)
• Salt and pepper (adjust to taste)
• 1/4 cup crumbled feta cheese (optional, for a tangy contrast)
• Fresh cilantro leaves (for garnish, optional)

Instructions

1. Heat a non-stick skillet over medium-low heat and add the butter, swirling to coat the pan evenly.
2. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 3 minutes or until the whites are set but the yolks are still runny.
3. While the eggs cook, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly toasted.
4. Slice the avocado in half, remove the pit, and scoop the flesh onto the warmed tortillas, spreading it gently.
5. Once the eggs are cooked, slide them onto the avocado-covered tortillas. Season with salt and pepper to taste.
6. Sprinkle with crumbled feta cheese and garnish with fresh cilantro leaves if desired.

Yielded from this simple process are tacos that boast a delightful contrast between the creamy avocado and the silky egg yolk, with the occasional salty bite of feta. For an extra layer of flavor, a drizzle of hot sauce or a squeeze of lime can elevate the dish to new heights.

Egg and Avocado Stuffed Tomatoes

Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and freshness of a dish that feels like a gentle embrace. Egg and Avocado Stuffed Tomatoes, a recipe that marries the creamy richness of avocado with the delicate sweetness of tomatoes, is a testament to the beauty of combining just a few quality ingredients.

Ingredients

• 4 large tomatoes (choose ones that are firm yet ripe for the best texture)
• 2 ripe avocados (look for avocados that yield slightly to pressure)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1 tbsp olive oil (or any neutral oil, for greasing)
• Salt and pepper (adjust to taste, but don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the tomatoes and carefully scoop out the insides, leaving a shell about 1/4 inch thick. Save the scooped-out tomato for another use.
3. Lightly brush the inside of each tomato with olive oil and season with salt and pepper. This enhances the flavor and prevents sticking.
4. Place the tomatoes in a baking dish. Crack an egg into each tomato, being careful not to break the yolk.
5. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny. For firmer yolks, bake an additional 5 minutes.
6. While the tomatoes bake, mash the avocados in a bowl and season with salt and pepper to taste.
7. Once the tomatoes are done, let them cool for a few minutes before topping each with a generous spoonful of mashed avocado.

Perfect for a leisurely brunch or a light dinner, these stuffed tomatoes offer a delightful contrast between the warm, soft egg and the cool, creamy avocado. Serve them on a bed of greens for an extra touch of color and freshness.

Avocado and Egg Breakfast Hash

Under the soft glow of the morning light, there’s something deeply comforting about the sizzle of a skillet, the rich aroma of avocado mingling with the earthy tones of potatoes and the golden hue of eggs. This Avocado and Egg Breakfast Hash is a humble yet vibrant dish that invites you to start your day with intention and warmth.

Ingredients

• 2 medium potatoes, diced into 1/2-inch pieces (Yukon Gold preferred for their buttery texture)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 ripe avocado, diced
• 2 large eggs
• 1 tbsp butter (for a richer taste)
• 1/4 cup chopped cilantro (optional, for a fresh finish)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add diced potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Season with salt and pepper, then stir. Continue cooking for another 10 minutes, stirring occasionally, until potatoes are tender and evenly browned. Tip: Covering the skillet for the last 5 minutes can help steam the potatoes to perfection.
4. Push the potatoes to one side of the skillet. On the other side, melt the butter over medium heat.
5. Crack the eggs into the buttered area. Cook for 3-4 minutes for runny yolks, or until desired doneness. Tip: For even cooking, spoon some of the hot butter over the egg whites.
6. Gently fold in the diced avocado and chopped cilantro with the potatoes, being careful not to break the eggs.
7. Serve directly from the skillet, ensuring each plate gets a portion of potatoes, avocado, and an egg. Tip: A sprinkle of flaky sea salt on top just before serving elevates the flavors.

Yielded is a dish where the creamy avocado contrasts beautifully with the crispy potatoes, while the egg adds a luxurious richness. Consider serving it with a side of toasted sourdough to scoop up every last bite, or top with a dash of hot sauce for those who favor a little heat.

Avocado and Egg Chaffle Sandwich

Morning light filters through the kitchen window, casting a soft glow on the counter where today’s experiment awaits. The ‘Avocado and Egg Chaffle Sandwich’ is a humble yet innovative twist on breakfast, blending the creamy richness of avocado with the hearty satisfaction of a chaffle, all held together by the simple elegance of a perfectly cooked egg.

Ingredients

• 1/2 cup shredded mozzarella cheese (for a crispier chaffle, try cheddar)
• 1 large egg (room temperature blends better)
• 1/4 tsp baking powder (for a fluffier texture)
• 1/2 medium avocado, sliced (ripe but firm)
• 1 large egg, fried or scrambled (for the sandwich filling)
• 1 tbsp butter (for greasing the waffle maker)
• Salt and pepper to taste (a pinch can elevate the flavors)

Instructions

1. Preheat your mini waffle maker to medium-high heat, about 375°F, ensuring it’s hot enough for a crispy exterior.
2. In a small bowl, whisk together the shredded mozzarella, large egg, and baking powder until well combined. Tip: Letting the batter sit for a minute helps the cheese absorb the egg.
3. Lightly grease the waffle maker with butter, then pour half of the batter into the center. Close the lid and cook for 3-4 minutes until golden and crisp. Repeat with the remaining batter. Tip: Resist the urge to open the lid too early to prevent sticking.
4. While the chaffles cook, prepare your egg as preferred—fried with a runny yolk or softly scrambled—seasoning lightly with salt and pepper.
5. Once the chaffles are ready, layer slices of avocado on one chaffle, top with the cooked egg, and cover with the second chaffle. Tip: Adding a sprinkle of everything bagel seasoning can introduce a delightful crunch and flavor.

Freshly assembled, the sandwich offers a contrast of textures—the crisp chaffle against the creamy avocado and tender egg. For a playful twist, serve it with a side of spicy salsa or a drizzle of hot honey to balance the richness.

Summary

Great choices await in our roundup of 20 Creamy Avocado and Egg Recipes for Breakfast Bliss! Whether you’re craving something simple or savory, these dishes promise to start your day right. We’d love to hear which recipes become your morning favorites—drop us a comment below. Loved what you saw? Share the breakfast inspiration by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.