Chorizo & Avocado Baked Eggs

This baked egg and chorizo breakfast fish comes together so quickly. Perfect for making brunch for a group.

Last month at Le Cordon Bleu, we tried our hand at a delicious dish that I’ve been excited to recreate at home: baked eggs. The original recipe called for duck eggs—but don’t worry, chicken eggs work just as well (no Ina Garten vibes needed here).

For this version, I paired the eggs with smoky chorizo, fresh spring onions, creamy avocado, and a sprinkle of bright cilantro. It’s a simple yet flavorful dish that’s perfect for feeding a crowd, whether you’re hosting brunch or just want an easy, satisfying meal. The best part? It comes together quickly, but still feels special and a little bit fancy.

To make it even more indulgent, I served it with thick slices of fresh sourdough bread straight from the bakery, which was perfect for soaking up all the runny yolk and savory juices. Honestly, the combination was pure comfort food heaven.

If you’re looking for something that’s both impressive and easy to whip up, this one’s a winner. Scroll down for the full recipe—trust me, you’ll want to add this to your weekend cooking plans! <3 If you want to explore more breakfast recipes check them out here!

• Brunch

Chorizo & Avocado Baked Eggs

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Ingredients

Serves 3 people

1x2x3x

• ▢ 2 chorizo sausages
• ▢ 1 avocado
• ▢ A few potatoes I used purple ones
• ▢ Cilantro
• ▢ 1 lime
• ▢ Olive oil
• ▢ Salt / pepper
• ▢ 3 eggs
• ▢ A few scallions
• ▢ Bread for dipping

Instructions 

• Preheat oven to 375. Depending on how big your potatoes are, you might need to par boil them (for these little purple ones, I did not need to). If you do need to par boil, do so with the skin on and let them cool down and cut in pieces. Slice chorizo, avocado and scallions. Wash cilantro and roughly chop.
• Add oil to an oven safe pan and add potatoes and chorizo. Cook for about 8 min or until browned. Season with salt and pepper. Make a little well for each egg, and crack them into the pan. Bake for about 5 min, depending on your desired runny yolk.
• Top with fresh lime juice, scallions, cilantro and avocado. Serve with crispy bread!

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