When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.
Scoop out some flesh from each avocado half, leaving around 1/2 inch of flesh still in the shell. Chop up the scooped out flesh and toss it in bowl with lime juice, and set aside.
Place the avocado halves on a parchment sheet pan lined with foil.
Crack one egg into a small bowl, and only pour what fits into one avocado half, including the yolk. Crumple and bend extra foil underneath the avocado half as needed to keep it level so the egg doesn't fall out. Repeat with second egg. Add salt and pepper to taste.
Bake eggs until whites are set and yolk is to your desired doneness, approximately 15 and 20 minutes.
To serve, place the baked avocado eggs on a plate, then top with salsa, chopped avocado and cheese.
Recipe makes 1 servings
Serving Size 1 serving ( 0 )
Amount per serving
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Total Fat 42g 54%
Saturated Fat 9g 45%
Trans Fat 0g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 380mg 127%
Sodium 700mg 30%
Total Carbohydrate 24g 9%
Dietary Fiber 15g 52%
Total Sugars 5g
Includes 0g Added Sugars 0%
Vitamin D 2mcg10%
DID YOU KNOW?
THE AVOCADO IS A FRUIT, NOT A VEGETABLE?
Learn more about the amazing avocado, including it’s rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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