Ingredients
Scale
- 2 ripe avocados
- 4 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh herbs (e.g., chives or cilantro) for garnish
- Optional toppings: salsa or shredded cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Halve the avocados and remove the pit. Scoop a little extra flesh from the center to create space for the egg.
- Place the avocado halves in a small baking dish. Crack an egg into each half, then season with salt and pepper.
- Bake in the preheated oven for 15-20 minutes until the egg whites are set and yolks reach your desired firmness.
- Carefully remove from the oven, add fresh herbs and any optional toppings, then serve warm.
Notes
- For a vegan option, replace eggs with firm tofu or chickpeas.
- Customize toppings based on personal preferences—try adding diced tomatoes or hot sauce for an extra kick.
- Best enjoyed fresh; leftovers can be stored in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half with egg (approximately 120g)
- Calories: 250
- Sugar: 1g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg