Baked Avocado Eggs
A modern twist on a baked egg, avocado makes for a creamy and delicious edible breakfast bowl.
- Serves:
- 4
- Prep Time:
- 5 min
- Cook Time:
- 20 min
Ingredients
Nutrition Facts
- Calories
- 220
- Fat
- 16 g
- Saturated Fat
- 2.5 g
- Carbohydrate
- 9 g
- Fibre
- 3 g
- Sugars
- 1 g
- Protein
- 9 g
- Sodium
- 340 mg
- 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
-
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.)
-
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.
-
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.
Notes
Tips:
• After baking, sprinkle crumbled cooked bacon over eggs if desired.
• Serve with toast or warmed tortillas for dipping.