Avocado Baked Eggs with Pesto and Bacon




25 mins




  • 4 Large Ripe Avocados
  • 8 Small Eggs
  • 8 Thin Bacon Rashers
  • 8 Tbsp. of Pestle + Mortar Green Pesto
  • 4 Tbsp. Chopped Parsley
  • 2 Chopped Spring Onions
  • 10g Grated Parmesan
  • And, Salt and Pepper to Taste


Step 1

Preheat the oven to 180°c. Cut the avocados in half removing the stone. Remove some of the flesh from the avocado with a teaspoon, making more room for the egg to sit in neatly.

Step 2

Crack the eggs and sit them into the cavity of the avocado. Place them on a baking tray and bake in the preheated oven for 10-12 minutes until the whites are cooked.

Step 3

Cook the bacon under the grill until crispy and set aside.

Step 4

Place 2 avocado and egg halves on each serving plate and season to taste. Spoon a tablespoon of pesto over each half and add bacon to the plate.

Step 5

Garnish with chopped parsley, spring onion, grated Parmesan and serve with some pitta breads or toast.

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