Baked Avocado Eggs
Baked Avocado Eggs
The bright green of a ripe avocado and the deep yellow of a Braswell Family Farms egg makes this recipe picture perfect. As always here are a few tips and tricks:
Add sriracha, red pepper flakes, or bagel seasoning for more flavor.
Slice off a small piece of the bottom of avocado to make it stand up straight.
Large size muffin tins can be used in place of a baking sheet and foil to keep the avocados straight up and easier to fill.
Thank you Incredible Egg for the recipe!
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
4 Large Braswell Family Farms eggs
2 medium size, firm, ripe avocados
2 Tbsp. olive oil
salt and pepper
½ tsp ground pepper
¼ cup chopped fresh parsley
Directions
Preheat oven to 375°F.
Line a baking sheet with aluminum foil. Form 4 circular rings out of aluminum foil to hold the avocados upright while prepping and baking.
Slice the avocados and remove the pits. Place avocados inside the foil rings on the baking sheet and brush with olive oil. Scoop out the hole where the pit was so that it is large enough to hold one broken egg.
Break an egg into the center of each of the avocados, being careful to keep the yolks intact. Sprinkle with salt and pepper.
Bake on 375°F for 15 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Garnish with parsley and ground pepper and serve.
Nutrition Information:
Per baked avocado egg using Eggland’s Best’s eggs. Using ordinary eggs will result in slightly different levels of nutrients.
Calories 250
Fat 22.5g
Saturated Fat 3g
Cholesterol 171mg
Sodium 135mg
Carbohydrate 8g
Fiber 3g
Sugars 0g
Protein 9g
Vitamin A 81 mcg
Vitamin D 6 mcg
Folate 40 mcg
Choline 147 mg
Calcium 30 mg
Iron 1.9 mg
Potassium 425 mg