Add pancetta chunks on top of the egg.
Baked Avocado with Pancetta and Egg
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

It's amazing what you can do with an Avocado and when I discovered how easy it was to make this Low Carb Baked Avocado with egg and pancetta, I was surprised I hadn't tried it before!

Course: Breakfast
Cuisine: low carb
Keyword: low carb baked avocado
Servings: 4
Calories: 223 kcal
Author: Karami Urbanoski
  • 2 avocados
  • 2-4 tbsp diced pancetta
  • 4 large eggs
  • salt and pepper to taste
  1. Pre-heat your oven to 425 F.
  2. Cut the avocados in half, and remove the pits, trying to keep the indent left from the pit intact as much as possible.
  3. Crack an egg into each avocado.
  4. Top the avocado with desired amount of diced pancetta.
  5. Place in the oven and bake for 15 minutes or until the egg reaches your desired consistency.
  6. Remove and enjoy!
Recipe Notes

Feel free to substitute pancetta for bacon or ham too!

Nutrition Facts
Baked Avocado with Pancetta and Egg
Amount Per Serving
Calories 223 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 86mg 29%
Sodium 87mg 4%
Potassium 532mg 15%
Total Carbohydrates 8g 3%
Dietary Fiber 6g 24%
Protein 5g 10%
Vitamin A 5.3%
Vitamin C 12.2%
Calcium 2.4%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.