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Avocado Egg-in-a-Hole

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This baked avocado egg-in-a-hole is a clever, protein-packed twist on a breakfast classic. By replacing bread with a creamy avocado, this dish becomes a nutrient-dense option that is naturally low in carbohydrates and rich in heart-healthy fats. The mild flavour of the warmed avocado pairs beautifully with the savoury melted cheese and subtle hint of garlic, creating a satisfying texture that feels truly indulgent.

As a diabetes-friendly meal, this simple recipe provides a steady release of energy to keep you full throughout the morning. It requires minimal preparation and uses just a handful of fridge staples, making it an ideal choice for a quick midweek brunch or a post-workout snack. Serve it alongside fresh greens or roasted tomatoes for a balanced, colourful start to your day.

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Ingredients for Avocado Egg-in-a-Hole

  • 1 avocado

  • 1 egg, beaten

  • grated cheese

  • garlic powder

  • Salt and freshly ground black pepper

How to make Avocado Egg-in-a-Hole

Cut the avocado in half and remove the pit. Place the halves face up on a muffin tin so they won't tip over.

Pour the beaten egg into each hole (one egg fills two halves). Sprinkle with grated cheese, garlic powder, salt, and pepper.

Bake at 191°C for 15 to 20 minutes or until desired egg hardness.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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