Oh the avocado, the famous green fruit often mistaken for a vegetable.
The avocado may get a bad rep for being full of fat (the GOOD kind, by the way), however, it’s such a diverse meal staple! You can let your imagination run wild when it comes to this nutritionally packed fruit, which is where this baked avocado and egg recipe comes in.
That’s right, your two favorite breakfast foods combined into one. And what’s great about this dish is not only is it perfect for on the go, but it’s low in calories and filling!
Ready to dive into this savory goodness? Let’s dig in!
1 organic avocado, cut in half with pit removed
salt, pepper, and your favorite seasoning
1. Preheat the oven to 425 degrees F. Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
2. Place the avocadoes, fleshy side up, in a baking pan. Crack some salt into each hole. Whisk the egg in a bowl, divide it between the avocado holes.
3. Sprinkle with salt, pepper and the seasoning of your choice.
4. Bake for 16-18 minutes, until the egg has fully set. Eat with a spoon and enjoy!
Calories: 176 calories