Almost two months ago when my tummy started acting up and bloating, I decided to embark (once again) on a modified Atkins diet to see if it would alleviate the problem. One of the mainstays in the Atkins diet, or any protein-centric diet, is the egg. As I’ve said before, I’m not a particular fan of eggs, so variety is key! I’ve had eggs in all forms, but my favourites have got to be the omelette (with chili, onions, bacon, bell peppers and mushroom), baked eggs in tomato (ie shakshuka) and scrambled eggs. If you follow me on instagram (@unpastiche), you will find a number of pictures of my Atkins breakfasts, which are mostly egg. Other egg-centric dishes which are Atkins-friendly include devilled eggs, fried eggs (sunny side ups), frittatas or quiches (which I enjoy too), poached eggs, soft boiled eggs (a Singaporean favourite), hard boiled eggs, tea eggs, steamed eggs (chawanmushi)!


Avocadoes (or avos as the Aussies like to call it) are rather plentiful these days (I last saw them going at 3 for $5 at NTUC) and as usual, I snapped up 3 instead of just 1 even though I only needed 1 for the smoothie recipe I was eyeing. In order to finish up the other two avos which were rapidly turning black, I decided to eat them with eggs.

Avo-eggs or baked eggs in avocadoes are best eaten with bacon (yum) and toast, but if you’re on Atkins, you will have to make do with just generous lashings of bacon and no toast. I used a tip from White on Rice Couple, which was to rest my avocado half in a baking cup so that the avocado wouldn’t wobble about and the egg leak out before it became baked. Below is a really simple recipe, or general directions on how to make your avo-egg. Essentially, you cut the avo into half, dig out the seed and some avocado flesh to make way for the egg, crack the egg into it, and bake. As simple as that.


Now, if you had your hands on some truffles (now being the season for truffles too), PLEASE do yourself a favour and shave a couple slices of truffle onto these eggs. If you have been following me on instagram, you might note that I just got my hands on a few nuggets of truffle a few days ago. I squealed when I saw them because OMFG seriously! These are winter black Perigord truffles, which cost like a BOMB. When I was in Australia during truffle season two years back, the price I got was A$6000/kg! I think it’s slightly cheaper in France, say Euro 3000/kg?

So while I thanked my lucky stars for kind people who give me truffles for Christmas, I had a slight panic attack because I know that truffles don’t last that long and I’ve to try and finish all that truffle within a month or less! I’ve in mind a couple things to make – truffle salt, truffle oil (I hope you people know that truffle oil is actually made of synthetic truffle!), truffle butter, truffle vodka, followed by dishes like truffled scrambled eggs, risotto with truffles, truffled wedges (which will be a simple substitute for truffle fries) and homemade carbonara with truffles. Anyone with any brilliant ideas to share? I’m not exactly a posh cook so any avant-garde cooking is out.

When I was reading up on storing and cooking truffles, I saw a couple of amazing storage ideas and I will be adopting all of them hehe. First, I will store one huge nugget in a glass container in the freezer, where it will stay for a month. I am very fearful that the moisture in the freezer will harm my truffle :/ Next, I have wrapped two nuggets in paper towels and these are in a glass container in the fridge, where it should last for at least 1-2 weeks. The third nugget has gone into a glass bowl filled with 3 eggs, because the aroma of the truffle is SO intense that it will permeate the egg shell and infuse the entire egg with truffle essence! The same can be done with rice, ie risotto! That will be my second experiment with the other two nuggets.

Here’s a quick glance at how my truffled scrambled eggs turned out. YUM. I grated tiny bits of truffle onto my scrambled eggs (which were already truffled because I had stored them with the truffles in the fridge) because I found that I could not take too much truffle – the earthiness overwhelms me! 0.o Everything on the plate you see below is homemade, and made from scratch btw ;p
Because Christmas is approaching and ’tis the season of giving and good things are meant to be shared (and because truffles have such a short lifespan), I’m giving away a small jar of truffle salt that I just made! This truffle salt is made of seriously the best ingredients because the truffles have been shipped directly from France right after harvest, and the sea salt I’ve mixed it up with is a combination of French sel de Guerande, Portuguese sea salt and Australian pink murray river salt flakes – so as to bring out the best of the truffle. Salt being a preservative, will help make the truffle last a teeny bit longer, but please do store the truffle salt in the fridge or a cool, dry place. There wasn’t much guidance on the internet on the proportions to be used for truffle salt, so I erred on the side of caution and used about 10g of truffle per 50g of sea salt and blitzed it all up. (Just to give you an idea of the value, 10g of truffle is retailing online for US$106, and sel de guerande (or fleur de sel) is not exactly the cheapest of salts at EUR25/kg.)
This will be a quick and short giveaway because I do want the winner to be able to enjoy the best of the truffle salt as soon as possible, so there are only 2 requirements – the first being you will have to either follow me on instagram (@unpastiche) or my facebook page (Un Pastiche) and drop me a comment either on instagram or facebook, or you can comment below with your username on either instagram or facebook so that I can check, and second, if you win, you will have to collect it from me (in person) either in the West or in the CBD because I will not post it because of the fragility of the truffle. The giveaway will be open until 12 December 2013, and I’ll choose the winner randomly!

Baked Eggs in Avocado
Prep time: 
Cook time: 
Total time: 
Makes: 4
5.0 from 3 reviews
  • 2 ripe avocados
  • 4 small eggs
  • Salt and pepper to taste
  • 2 sliced of bacon, cooked then crumbled (optional but recommended)
  • 1 tablespoon chopped chives, or other fresh herbs (optional)
  • Some hot sauce or paprika (optional)
  1. Preheat the oven to 350 degrees.
  2. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado or more depending on the size of your egg so the egg will fit comfortably in the center.
  3. Place each avocado half into a ramekin or baking dish, making sure that they fit snugly and do not move about.
  4. Crack an egg into each avocado half. Be careful not to puncture the yolk. If there is too much egg, remove some of the egg white. Alternatively you can crack the egg into a bowl, use a spoon to scoop out the yolk to place into the hole of the avocado before spooning the rest of the egg white into the avocado.
  5. Place in the oven and bake for 15 to 20 minutes. The cooking time will depend on the size of your eggs and avocados, but once you see the egg white turning white, remove them from the oven if you want extremely runny yolks. Wait for another 3-5 minutes if you want slightly runny yolks.
  6. Remove from oven, then season the top of the eggs with salt, pepper, chives, and garnish of your choice. Enjoy! You can also spread the avocado and egg onto toast if you're not on Atkins, and eat them with roasted tomatoes!
General notes on the ingredients: The avos should be a deep green or black on the outside and should give way slightly when you press the shell. As for the eggs, try to get small eggs so that you don't need to dig out too much avocado flesh and the egg will sit comfortably in the avo half.
Taste: This will make a VERY filling meal because of the egg and avocado. Avocado when baked is pretty much tasteless and smooth, so do add enough seasoning and toppings (like bacon or herbs or tomatoes).
Storage: Eat immediately if possible! It turns slightly mushy and gross if you store it in the fridge, especially if you have to microwave it to get it warm again (this increases the chances of your yolk being hard and dried out).
Would I make this again?: Definitely!



  1. I am definitely going to try the baked avo egg during the holidays when hubby is home! 😀

  2. Phong Hong says:

    Janine, I for one LOVE eggs. I have tried this eggs baked in avocado and I am in love with it. I have to say that I have fallen off my Atkins diet (which explains my transition from M to L to XL/XXL) and am trying to restart again. I will come over for more Atkins based recipe inspirations!

  3. Never heard of eggs baked in avocado….good idea. Admiring your clicks. You commented on my mixed fruit choc beer cake and mentioned cherry beer. Perhaps you can try this :

    This cake was truly very nice and my ‘guinea pigs’ enjoyed it.

  4. Zoe says:

    Hi Janine,

    I like eggs but not because I like Atkins diet… I love my carbs too :p

    We eat lots of avocado too and love to try your avo-eggs to see if my boy will like this kind of avocado or eggs :p


  5. lena says:

    hi janine, hope you are doing well with the atkins diet. With all the variety of egg dishes, probably you will convert to an egg-lover one day..or perhaps you are already one now 🙂

    this baked egg in avocado actually sounds very pleasing to eat..and they look attractive too

  6. I’m going to try this! We just bought avocados today and for the next 3 days I will be cooking different recipes with them. I gotta squeeze in this one. Probably tomorrow breakfast! Looks SO good! I love how it looks too, very pretty. 🙂

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