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Avocado and bacon egg cups
Pair with a side of sautéed spinach or a mixed green salad for a well-rounded meal.
Drizzle with hot sauce or salsa for an extra kick.
Enjoy with a slice of whole-grain toast for added fiber.
2 avocados, halved and pitted
4 large eggs
4 slices of nitrate-free bacon
1/2 cup cherry tomatoes, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, cook the bacon until crispy. Remove and chop into small pieces.
Cut a small portion off the bottom of each avocado half to create a stable base. Place them in a baking dish.
Scoop out a little extra avocado to make room for the egg.
Crack an egg into each avocado half.
Add diced tomatoes, red onion, and bacon pieces on top of each egg.
Season with salt and pepper to taste.
Bake for 12-15 minutes or until the eggs are cooked to your liking.
Garnish with fresh cilantro before serving.
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