Ingredients
Equipment
Method
- Preheat your oven to 425°F.
- Arrange the avocado halves in a baking dish cut-side up. Nestle them against the edges or fold small foil rings to keep them stable.
- Gently crack one egg into the hollow of each avocado half, keeping the yolk intact.
- Dust the tops generously with Kinder's Cali Blackened Rub — about 1 tbsp per half.
- Bake for 12-15 minutes, until the whites are fully set. Pull at 12 minutes for a runny yolk, 15 for a firmer set.
- Top with crumbled bacon and serve immediately.
Nutrition
Notes
- Use slightly underripe avocados — A ripe avocado breaks down fast at 425°F. Go slightly underripe: the flesh holds its structure through the full bake and still softens enough to eat cleanly.
- Scoop out extra flesh if needed — The egg white needs room to set without spilling over. If the pit hole is small, scoop a tablespoon of flesh from the center and use it on toast alongside.
- Watch the clock, not a timer — At 12 minutes the whites are just set and the yolk still moves. At 15, fully set. Check at 12 and decide from there.
- Stabilize the halves before you bake — Nestle each half against the baking dish wall, use a muffin tin (one half per cup), or fold small foil rings. A tipping avocado means a lost egg.
- Finish with lime and hot sauce — Right before eating, a squeeze of lime and a few drops of hot sauce cuts the richness and sharpens everything on the plate.
- Swap bacon for pancetta or smoked salmon — Crispy pancetta keeps the fat and smokiness. Smoked salmon goes in a different direction — brine and smoke against the Kinder's rub. Both work.
- Serve straight from the baking dish. Sourdough toast points alongside let people scoop up whatever egg and avocado escapes the skin.
- For brunch, top with pickled red onions and a drizzle of hot honey before it hits the table. The acid from the onions and the sweetness of the honey against the blackened rub is the combination worth showing off.
- For a full plate, pair with a simple arugula salad dressed with lemon and olive oil and sliced fruit on the side. No extra sauce needed — the yolk and rub do that work.
- Best eaten immediately. The yolk breaks and the avocado darkens quickly once cut and baked — this isn't a dish that holds well.
- If you have leftovers, refrigerate in an airtight container for up to 24 hours. Reheat at 350°F for 5-7 minutes. The avocado softens further but the rub holds its flavor and the egg reheats without drying out.
- Don't freeze this. Avocado texture degrades in the freezer and won't recover.