Eggvocado

2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

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
OK

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 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.

Related

GrammiesGrub

I opted not to use the yogurt. Instead I topped with salsa, sour cream and shredded Mexican cheese. lt was so creamy and delicious. What a great change for a nice breakfast!

review by:
(6 Apr 2019)