Eggvocado
Recipe: #7655
January 10, 2013
"I got the idea for this recipe from a photo I saw on a blog a while back. You could whisk the egg if you prefer it that way. I have added corn and bacon pieces to this at times."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (59 g)
- Calories 74.4
- Total Fat - 4.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 164.3 mg
- Sodium - 64.9 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0.1 g
- Sugars - 1.2 g
- Protein - 5.7 g
- Calcium - 28.9 mg
- Iron - 0.8 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice avocado in half and remove pit; dig out enough filling to add 1 egg without it overflowing.
Step 2
Form 2 pieces of foil into 2 bowls to place avocado halves in; place these bowls in a baking pan. (So the avocado doesn't wobble side to side)
Step 3
Place the avocado halves in the foil bowls and sprinkle in 1 teaspoon parmesan cheese in each half.
Step 4
Crack one egg into each avocado half. (You can whisk the eggs before pouring them into the avocado if you prefer omelette style eggs)
Step 5
Sprinkle with a bit of fresh, chopped cilantro, salt and pepper.
Step 6
Bake in a preheated 425 degree Fahrenheit oven for about 20 minutes or until egg is cooked to desired doneness.
Step 7
Plate and serve each eggvocado with 1 tablespoon of the yogurt.
Tips & Variations
No special items needed.
Tags :
Breakfast
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