Baked Avocado Eggs
Serves
4
Prep Time
5 min
Cook Time
20 min
Print Recipe
A modern twist on a baked egg, avocado makes for a creamy and delicious edible breakfast bowl.
Ingredients
- 2 firm (but ripe) avocados, halved and pitted
- 4 eggs
- ¼ tsp (1.25 mL) each salt and freshly ground pepper
- ¼ cup (60 mL) roasted red pepper salsa
Instructions
- Step 1
Preheat oven to 425°F (220°C). Line 8-inch (2 L) square baking pan with foil. Using a spoon, scoop out some of the avocado flesh to create a divot large enough to fit an egg. (Reserve flesh for another use.)
- Step 2
Place avocado halves in prepared pan so they fit snugly against each other; fold foil around avocados to prevent tipping. Crack 1 egg into each avocado half; season with salt and pepper.
- Step 3
Bake until whites are set and yolks are cooked to desired doneness, approximately 18 to 20 minutes. Let stand for 5 minutes. To serve, top with salsa.
Tips
Tips:
• After baking, sprinkle crumbled cooked bacon over eggs if desired.
• Serve with toast or warmed tortillas for dipping.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 220 |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 9 g |
| Fibre | 3 g |
| Sugars | 1 g |
| Protein | 9 g |
| Sodium | 340 mg |