Baked Avocado Egg Boats

Name: Baked Avocado Egg Boats
Yield: 4
Cuisine: Mexican
Ingredients: 2 ea. Avocados From Mexico; 4 ea. small eggs; 1 ea. lime; Salt to taste; Pepper to taste; Paprika to taste

Breakfast

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Nutrition Facts
4 serving per container
Serving size 1 serving
Calories 220
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3.5g 16%
Trans Fat 0g
Cholesterol 140mg 46%
Sodium 60mg 3%
Total Carbohydrates 9g 3%
Dietary Fiber 7g 24%
Total Sugars < 1g
Includes 0g Added Sugars 0%
Protein 7g
Vitamin D 0.74mg 4%
Calcium 34mg 2%
Iron 1mg 6%
Potassium 550mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Preheat oven to 425°F and adjust oven rack to middle position.
Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that there is space for 1 egg.
Squeeze the lime juice over the avocado and place onto a baking pan.
Crack eggs into a medium bowl. Carefully spoon one yolk into each avocado halve. Add eggs white as space permits.
Place in oven and bake for 15 minutes or until whites are firm. Remove from oven and season with salt, pepper, and paprika.

Nutrition Facts
Baked Avocado Egg Boats
Amount Per Serving 4
Calories 220 Calories from Fat 0
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3.5g 16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 140mg 46%
Sodium 60mg 3%
Total Carbohydrates 9g 3%
Dietary Fiber 7g 24%
Total Sugars < 1g
Includes 0g Added Sugars 0%
Protein 7g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.74mg 0.74%
Calcium 34mg 2%
Iron 1mg 6%
Potassium 550mg 10%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!