Avocado Baked Eggs
"I had these clever breakfast treats at a brunch gathering. They are easy to make for just two people or for a crowd. You can double or triple this recipe for a crowd. I use a muffin tin to hold each avocado half if I am making several of them."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 2 eggs
- 1 tablespoon chopped fresh chives
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1/4 cup crumbled cooked bacon
- 1 avocado, halved and pitted
- Carbohydrate 6.23595874974259 g
- Cholesterol 4.9 mg
- Fat 1.1485287499568 g
- Fiber 0.205600000710371 g
- Protein 4.2971612498065 g
- Saturated Fat 0.685187499991361 g
- Serving Size 1 1 avocado halve (130g)
- Sodium 206.384749999823 mg
- Sugar 6.03035874903222 g
- Trans Fat 0.0739162499868632 g
- Calories 51 calories
Directions Preheat oven to 425 degrees F (220 degrees C). Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet. Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.
