Baked Avocado and Egg Breakfast with Ham and Fresh Tomatoes

Just the right baked egg dish for Sunday brunch or a light lunch. Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven. Try this simple fresh Baked Avocado and Egg breakfast. Hearty and Memorable.

As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. 

Another one of our favorites is this baked avocado with egg breakfast platter. Here’s why

• The tomato added a nice tangy element to the combination, especially topped with the parmesan cheese.
• The avocado and the egg brought the creamy texture and elegant flavor that elevated the ham and tomato to the heavenly level.
• The chopped cilantro added a sassy flair to the finished dish.

Let’s take a look

How To Make Baked Avocado and Egg Breakfast

Step 2: Carve out two portions from a ham steak. Brown them on both sides and place into two oven proof dishes. If you’re using left-over baked ham, you don’t need to brown the ham.

I actually splurged and purchased a Niman Ranch Ham steak for this recipe. I found the brand at Whole Foods. The results? The Niman Ranch ham was absolutely wonderful. Along with its $10 price tag for one steak came a velvety tender and mildly flavored piece of ham.

Moist, tender and juicy, it was void of heavy salt flavor that other less expensive ham steaks often exhibit.  More than half of that thick cut of ham is now in the freezer and will probably feed two of us three times. A much better value and a healthier choice that I’ll make going forward.

My King Soopers carries Kentucky Legend Ham Steak. It’s also a good choice.

Step 2: Then top each slice of ham with a slice of garden fresh tomato and sprinkle with Parmesan cheese.

Step 3: Top each serving with chopped avocado and dot with dollops of sour cream.

Step 4: Break an egg (or 2) on the side of each of the ham slice. The egg will spread around the sides and fill in around the ham. That’s a good thing.

Lightly salt and pepper the egg then sprinkle with chopped cilantro. 

Bake at 450 degrees until everything is warm and steamy and the eggs are sunny-side up. Watch those eggs carefully to get them just like you like them.

Recipe for Baked Eggs with Avocado and Ham

All in all this was a delightful breakfast that I’ll make over and over. So make Sunday special, lose that sugary cereal and carb laden bagels and give this baked avocado and egg breakfast a test drive.

Complete this baked egg breakfast by serving an English Muffin with smear of Blackberry Merlot Jelly = perfect.

I hope you give this recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite baked eggs recipe, let me know, I’d love to give it a try.

More Low-Carb Breakfast Recipes

• 5 Easy and Quick Omelette Recipes Omelettes make such an easy quick breakfast, lunch or even dinner. Here you’ll find the classic French technique to make a perfect omelette every time.
• Mexican Baked Eggs in Tomato Sauce Eggs are tucked into a beautiful spicy tomato sauce for this cast iron skillet one pan treat. 
• Mexican Scrambled Eggs South of the border ingredients for a fiesta style breakfast.
• Creamy Scrambled Eggs with Rosemary and Capers Eggs are mixed with half and half and cooked low and slow for a smooth custard texture. Add rosemary and capers for a delightful savory breakfast.
• Eggs Rio Grande, An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.

Baked Avocado and Egg Breakfast … It’s What’s for Brunch