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Avocado and Egg Bake
Kickstart your day with this nutrient-packed Avocado and Egg Bake. This breakfast dish combines the creamy texture of avocado with the satisfying protein of baked eggs, making it a perfect high-protein, low-carb breakfast option. It's simple to prepare, delicious to eat, and full of healthy fats to keep you satiated throughout the morning.
This Avocado and Egg Bake is a complete breakfast on its own. If you'd like to add some extra protein, consider serving it with a side of smoked salmon or turkey bacon. A handful of mixed berries could also provide a sweet, antioxidant-rich complement to the meal.
1 ripe avocado
2 small eggs
Salt and pepper to taste
A pinch of chili flakes (optional)
Fresh herbs for garnish (optional)
Preheat your oven to 425°F (220°C).
Cut the avocado in half lengthwise and remove the pit.
Scoop out some of the flesh from the center of each avocado half to make room for the egg.
Place the avocado halves in a baking dish, cut side up. If they're a bit wobbly, you can slice a small portion off the bottom of the avocado halves to make them stable.
Crack an egg into each avocado half. If the egg is too large, you can beat it in a bowl first and then pour it into the avocado.
Season with salt and pepper, and add a pinch of chili flakes if desired.
Carefully place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the eggs are cooked to your liking.
Remove from the oven, garnish with fresh herbs if desired, and serve immediately.
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