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Bob le Chef’s Avocado Brunch

Serves 1


  • 1 large avocado from Mexico
  • 2 eggs
  • A pinch of paprika
  • Salt and pepper to taste
  • 15 ml (1 tbsp) jalapeño, finely diced (or less, if you’re not fond of hot peppers)
  • A few leaves of cilantro, chopped
  • Juice of half a lemon


  1. Cut the avocados in half, remove the pit and, using a small spoon, shape a slightly larger hole
  2. Eat the avocado you’ve scooped out (waste not, want not!)
  3. Place the avocado halves in a muffin tin (or ramekins) to stabilize them
  4. Break an egg into each avocado hole and season with salt, pepper and paprika
  5. Bake in an oven preheated to 350°F for 20 minutes (or until the eggs are cooked)
  6. Sprinkle with jalapeño, cilantro and lemon juice, and serve immediately with your favourite sides (sausages, bacon, hash browns, tomatoes and/or your choice of salad)