Food Recipe Collections & Favorites Baked Avocado Egg Cup Be the first to rate & review! Do the math: Avocado + egg = an unbelievably easy morning meal. By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Published on January 15, 2021 Print Rate It Share Share Tweet Pin Email Photo: Emma Darvick Active Time: 5 mins Bake Time: 15 mins Total Time: 20 mins Servings: 1 This healthy, vegetarian, protein-packed breakfast doesn't even need a dish—sort of. Avocado serves as the container for this tasty (and easy) three-ingredient recipe, which bakes in just 15 minutes. No, Avocado Pits Won’t Keep Your Guac Green—and More Avocado Myths Ingredients ½ avocado 1 egg 1 teaspoon grated Parmesan cheese Directions Preheat oven to 450°F. Crack an egg into the hollow of the avocado, and then season with salt and pepper. Bake until the white of the egg is set, about 15 minutes. Garnish with Parmesan. Rate it Print