📍 Where this dish comes from: Mexico City · Zócalo and the Metropolitan Cathedral
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 225kcal
Ingredients
- 1 large ripe but firm Haas avocado sub: 2 small avocados or hollowed zucchini boats
- 2 large eggs sub: egg whites or liquid egg for lower fat
- 2 bacon strips cooked crisp; sub: turkey bacon, chorizo crumbles, or veggie bacon
- 2 tbsp shredded queso Chihuahua or cheddar sub: pepper jack, cotija, or dairy-free shreds
- Sea salt & cracked pepper pinch each; sub: Tajín or chipotle powder for extra heat
- 1 tbsp fresh cilantro chopped; sub: green onion tops or parsley
- Optional garnish: hot-sauce drizzle pico de gallo, or lime wedge
Instructions
- Pre-heat: Air fryer to 375°F for 3 min, or oven to 400°F with a lined sheet pan.
- Prep the avocados: Halve lengthwise and remove the pit. Scoop out 1–2 teaspoons of flesh from each cavity so the egg will fit. Season lightly.
- Assemble: Crumble a little bacon into each cavity. Crack an egg into a small cup, then gently slide it into the avocado well. Sprinkle cheese on top.
- Cook: Air fryer, 8–10 min until whites are set and yolks are slightly runny. Oven, bake 12–14 min.
- Finish & serve: Rest 1 minute, top with cilantro, a shake of hot sauce, or pico.
Nutrition
Serving: 1serving | Calories: 225kcal | Protein: 9g | Fat: 19g | Fiber: 5g
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About This Dish
Picture silky avocado halves hugged by smoky bacon, each cradling a just-set egg yolk that oozes into every bite. A handheld, fork-optional breakfast that screams Mexican-inspired comfort.
Health Benefits
- Avocado and bacon provide the fat that makes this breakfast filling.
- Eggs add complete protein and choline for brain health.