Baked avocado eggs with cheesy ’nduja soldiers

Baked avocado eggs with cheesy ’nduja soldiers

If you enjoy avocados as part of a weekend brunch, give this a whirl. Baking the avocados makes the flesh even creamier, and perfect for spreading.

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  • Serves4
  • CourseBrunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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  • 2 Perfectly Ripe Avocados
  • 4 British Blacktail Medium Free Range Eggs
  • 4 slice/s sourdough bread
  • 40g Cooks’ Ingredients ’Nduja
  • 100g mature Cheddar, grated
  • ¼ x 25g pack flat leaf parsley, leaves roughly chopped


  1. Preheat the oven to 200ºC, gas mark 6. Remove the stones from the avocados, then scoop out a little more flesh from where the stone sat, to make holes large enough for an egg yolk and a little white. Reserve the flesh for later. Arrange the avocados snugly, cut-side up, in a small baking tray. Use foil to make little nests to keep them from toppling.

  2. Break an egg into a small ramekin, then use a spoon to transfer the yolk and a little of the white into the hole made in the avocado. Repeat with the rest of the eggs. Put leftover egg white into a freezerproof container and freeze for another recipe. Season, then bake the avocados for about 15-18 minutes, until the egg white is cooked but the yolk is still a little runny.

  3. Toast the bread, spread with the ’nduja and sprinkle over the cheese. Arrange the toasts on a parchment-lined baking tray and bake for the final 10 minutes of the avocado cooking time. Cut the toast into soldiers and serve alongside the baked avocados, with a scattering of parsley. Season the leftover avocado flesh and serve that too.


Typical values per serving when made using specific products in recipe


2,083kJ/ 499kcals



Saturated Fat












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