Eggvocado
Created by QueenBea on January 10, 2013
- Servings: 2
- Prep Time: 10m
- Cook Time: 20m
- Recipe #7655
Ingredients
- 1 avocado
- 2 eggs
- 2 tablespoons Greek yogurt or yogurt cheese
- 2 teaspoons parmesan cheese.
- Cilantro, for garnish
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Slice avocado in half and remove pit; dig out enough filling to add 1 egg without it overflowing.
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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)
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Step 3: Place the avocado halves in the foil bowls and sprinkle in 1 teaspoon parmesan cheese in each half.
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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)
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Step 5: Sprinkle with a bit of fresh, chopped cilantro, salt and pepper.
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Step 6: Bake in a preheated 425 degree Fahrenheit oven for about 20 minutes or until egg is cooked to desired doneness.
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Step 7: Plate and serve each eggvocado with 1 tablespoon of the yogurt.
Nutritional Facts
- 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