Baked Avocado Eggs

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
2 firm (but ripe) avocados, halved and pitted
4 eggs
1/4 tsp (1.25 mL) each salt and freshly ground pepper
1/4 cup (60 mL) Tostitos® Roasted Red Pepper Salsa
Nutritional Facts
Amount Per Serving
220 Calories
Fat
16g
Sodium
0.34g
Carbohydrate
9g
Fibre
3g
Protein
9g

Directions

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.

Tips:

  • After baking, sprinkle crumbled cooked bacon over eggs if desired.
  • Serve with toast or warmed tortillas for dipping.