Huevos Rancheros Avocados (Keto)

These baked huevos rancheros avocados are an easy, fresh, and light vegetarian low carb breakfast or snack idea.

This meal is fairly customizable. If you don’t like the low carb idea, have these with some tortillas or a slice of bread. If you like things really spicy, add more jalapeno to the salsa or add some Tabasco to the eggs when they’re cooked. Or serve these with refried beans. If you don’t want to make the salsa yourself, use your favorite store bought variety.

I did a bit of experimenting, and if you like your eggs runny, you should aim for 10-12 minutes. If you want them to be over medium, that’s 15-17 minutes (see bottom photo), and around 20 minutes will get you the eggs well done. Of course each oven varies, but you have an idea what to aim for.

To make sure the avocados stayed in place while baking, I put them in a muffin pan. The egg whites do spill out a bit, so keep that in mind. You could always carefully separate the yolks out (leave them intact), and save the whites for something else if you wish.

Or scoop out more of the avocado to make more room. I made the mistake of not greasing the muffin pan first… and let’s just say I was scrubbing cemented egg off for a long time. Don’t be like me.

Will you try these huevos rancheros avocados? What’s your favorite breakfast?

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Huevos Rancheros Avocados

These baked huevos rancheros avocados are an easy and delicious vegetarian low carb breakfast or snack idea.

Course Breakfast

Cuisine Mexican

Keyword Huevos Rancheros avocados, low-carb Huevos Rancheros

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 avocado halves

Author Natasha Bull

Ingredients

• 2 avocados halved
• 4 eggs

Salsa:

• 3 medium tomatoes roughly chopped
• 1/4 small onion chopped
• 1/4 cup cilantro loosely packed
• 1-2 cloves garlic minced
• Juice of 1/2 lime
• 1 small jalapeno pepper roughly chopped
• Salt & pepper to taste

Optional additions:

• Tabasco sauce
• Refried beans
• Tortillas

Instructions

1. Preheat oven to 450F. Place rack in middle position.
2. Add the avocado halves to a baking sheet (cover with foil for easy clean-up) or a greased muffin tin. Add one egg to each avocado half. The egg whites will spill out a bit (you can scoop out more avocado or just use the yolks if you're concerned about wastage).
3. Bake for 10-12 minutes for runny yolks, 15-17 minutes for over medium, and about 20 minutes for well done eggs. Each oven will vary, so use this as a rough guide.
4. Meanwhile, make the salsa by adding the salsa ingredients to a food processor and then blending until everything is roughly mixed.
5. Before serving, I like to add some salt and pepper to the avocado halves. Serve the avocado halves with the salsa and the optional accompaniments if desired (Tabasco sauce, refried beans, and tortillas).

Recipe Notes

• This is the food processor pictured.

You may also liked my avocado halves four ways recipe.