LCHF Avocado Egg Breakfast

Pernille Bjerring


Even though I didn’t initially plan it this way, this past week has sort of turned into a “breakfast recipe” week. I kind of like the idea so I think I will continue next week with recipes primarily for lunch. Sign up to follow me on Bloglovin and you will get the recipes straight to your mailbox!

Anyway, I had a really “fun-filled” night. I was home all alone with my two dogs and suddenly all the pipes in the house started making this loud noise. It sounded like water and it did not make any sense as no water was being used for anything. I had to find the flashlight and make my way to the basement, to try to shut the water off. I succeeded but shutting the water off usually means no water….No hot bath for me last night. Luckily, the plumber could make his way here this morning and I now have water. You tend to forget how much you depend on things until you lose them;-)

After the plumber’s visit, I needed a good breakfast and I thought I would make something that I had seen several times on different Paleo sites but had never tried before: baked avocado and eggs! They turned out so delicious that I decided to share the recipe, to end my LCHF breakfast week:

LCHF Avocado Egg Breakfast

1 serving

1 avocado

2 eggs

Shredded Parmesan cheese (or other cheese of your choice)

Tabasco sauce


Heat the oven to 400 degrees. Cut the avocado in two halves and slice a little off the rounded part of both, to give them stability. Carve a little of the avocado out, to make room for the eggs. Eat the carv-out. Place on parchment paper on cookie sheet. Salt the avocados – otherwise it easily gets a little bland. Crack an egg into each of the halves and add a few (or many) drops of Tabasco sauce. Sprinkle with Parmesan cheese. Bake avocados in oven for 15 – 20 minutes, depending on how runny you like your eggs. Mine had 20 minutes but next time I think I will give them a little less, as the yolks were hard-boiled and I like them runny. Enjoy!

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