A Breakfast That Feels Fun and Fresh
These Egg-in-a-Hole Avocado Fries are the kind of breakfast that makes you smile before you even take a bite. They’re crispy on the outside, creamy in the middle, and finished with a soft, warm egg that pulls everything together. It’s a playful dish, but still simple enough for a busy morning. And because it’s fully keto-friendly, you get a breakfast that feels exciting while still fitting right into your routine. I think you’ll love how the textures change with each bite — the crunch of the pork rind coating, the buttery avocado, and the richness of the egg. It’s the kind of recipe that reminds you breakfast can be both nourishing and fun.
Why You Might Find Yourself Making This More Than Once
There’s something really satisfying about a recipe that feels a little creative without being complicated. These avocado fries do that well. They give you that diner-style “egg-in-a-hole” moment, but in a way that fits a keto lifestyle perfectly. If you enjoy a breakfast that keeps you full and energized, this one does the job without feeling heavy. It also brings a bit of novelty to the morning, the kind that makes cooking feel enjoyable again. And once you get the hang of shaping the little pockets, it becomes a fast routine you can knock out any day of the week.
The Ingredients That Make This Shine
The pork-rind coating gets wonderfully crisp, almost like a panko crust, but low-carb and full of flavor. Paprika and garlic powder add a warm seasoning that works beautifully with the buttery avocado. And the avocado itself is the star — rich, smooth, and sturdy enough to hold a little well for the egg. When the fresh egg cooks right inside the slice, you end up with this perfect mix of textures: creamy, crunchy, and soft all at once. It’s a simple list of ingredients, but every piece plays a role in making the final bite feel special.
A Few Thoughts to Help You Get It Just Right
Be gentle when scooping the little pocket into each avocado wedge — keeping the slices intact makes everything easier later. When you fry the coated wedges, don’t rush the browning. A slow, even crisp gives you the best finish. And when it comes time to add the eggs, crack them into a small bowl first. It gives you more control and helps you pour them smoothly into each center. Little steps like these make the whole process feel calm and controlled, even though the dish looks impressive.
Easy Ways to Brighten the Plate
These avocado fries go great with a handful of fresh herbs on top, like chives or parsley. A little sprinkle of everything-seasoning brings extra crunch and flavor. You can also serve them with a small side of sautéed spinach or roasted mushrooms for more color and balance. And if you like a bit of heat, a drizzle of sugar-free hot sauce or a pinch of chili flakes wakes everything up. No matter how you serve them, this breakfast brings a mix of flavors and textures you’ll want to come back to again.
Egg-in-a-Hole Avocado Fries
Equipment
- Skillet
Ingredients
Main
- 2 ripe avocados halved, pitted, peeled
- 1 cup crushed pork rinds fine panko-like crumbs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 large eggs for binding
- 2 large eggs for cooking into the avocado centers
- 2 tbsp avocado oil or olive oil for frying
Instructions
- Slice each avocado half into thick wedges—about 3 wedges per half. Use a small spoon or knife to gently scoop a shallow circular center into each wedge, creating a small pocket where the egg will later sit. Be careful not to break the slices.
- Set up a breading station: In one bowl, whisk two eggs until smooth. In a second bowl, combine crushed pork rinds, paprika, and garlic powder. Mix well so the seasoning is evenly distributed throughout the crust mixture.
- Dip each avocado wedge into the beaten egg, coating all sides. Lift and let excess drip off. Then press each wedge into the pork rind mixture, ensuring the entire surface is well coated. Place coated wedges onto a plate and repeat with remaining slices.
- Heat avocado oil in a skillet over medium heat. Once hot, place the coated avocado fries into the skillet without crowding. Fry for 1–2 minutes per side, or until the coating becomes golden and crisp. Carefully flip using tongs to avoid breaking the wedges.
- Once crisp, reduce heat to low. Crack one egg at a time into a small bowl. Gently pour the egg into the scooped-out center of a fry, holding the wedge steady with a spatula if needed. Repeat with the remaining egg and wedge centers.
- Cover the skillet with a lid and cook until the egg whites are fully set and the yolk reaches your preferred doneness—typically 2–4 minutes. Check occasionally to avoid overcooking the yolk if you prefer it runny.
- Carefully remove each Egg-in-a-Hole Avocado Fry with a spatula and serve immediately. Enjoy as a high-fat, high-protein keto breakfast packed with flavor and crunch.
Notes
Nutrition
