Stuffed Avocado

18 Apr, 2020

I was looking around in my kitchen what could I make for breakfast. I put together a ridiculously simple 5-mainingredient breakfast from avocados, eggs, bacon, rucola and pine nuts.

Avocado is one of my favorite fruits, also known as an alligator pear or butter fruit. I was surprised when I read more than 650.000 tons of avocado were sold in Europe in 2018. Norway has the highest per-head consumption at 2.44 kg and the Netherlands follows up in 4th place with 2.02 kg. I can buy avocado everywhere, in the supermarket or in the small grocery at our corner but in spite of all these it’s really difficult to buy a really good/perfect one.

When I’ve been in Curacao for the first time, I discovered my avocado Heaven. The avocado there was much bigger than I’ve ever seen in Europe, it had a very delicious buttery taste, it was fresh, grew ripe under the Sun and it did not turn brown inside after two days. The difference between what I ate there and in the Netherlands was huge.

Before I buy avocado, I press it gently, if it’s too soft or mushy I avoid it, because it’s overripe. If an avocado feels firm or hard, it is not ripe yet, but you can buy it if you plan to use it in the next few days. I can’t store ripe avocado here for some days unfortunately, because it’s going bad, and you need to use it immediately.

 The crispy fried bacon gives a good balance with creamy avocado and eggs, because it’s a bit smoky and salty and gives a nice textural contrast.

Stuffed Avocado

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Keyword: avocado, eggs
Servings: 2
Author: Andrea


  • 2 avocado
  • 4 medium eggs
  • 80 gram bacon cut into thin pieces
  • 2 handful rucola
  • 1 handful pine nut roasted
  • olive oil
  • salt and pepper


  • Heat the oven to 200°C.
  • Cut the avocados in half. Take out its big seed.
  • Spoon out avocado flesh into a small bowl.
  • Add salt and pepper and mix it until creamy.
  • Put it back into the avocados’ skin.
  • Make big enough holes for eggs in the middle of the cream.
  • Put avocados on a baking tray.
  • Pour a raw egg into each hole.
  • Put into the oven and bake it for 10-12 minutes, until egg white is not transparent, but yolks are still a bit soft.
  • Roast pine nuts if you bought raw in a frying pan on medium high heat for 2-3 minutes then put them into a small bowl.
  • Cook bacon in the same frying pan on the stovetop while the avocados are in the oven. Heat up the frying pan on high heat and put the bacon into it and cook 4 minutes until it is brown and crispy. Stir it, don’t burn it! We need the fat later too.
  • Place rucola on the plates, splash with a bit of olive oil (and a bit of lemon juice but it’s optional), sprinkle with roasted pine nuts.
  • Place stuffed avocados on plates. Two halves on each plate.
  • Sprinkle with crispy bacon and splash with a bit of fried bacon fat.