Baked Avocado Eggs
Baked avocado eggs are amazingly creamy. This is a substantial meal that can be served for breakfast, lunch, or dinner. Keto-friendly, gluten-free, nut-free, dairy-free, and vegetarian.
Servings 4 people
- 2 Avocado ripe but firm (not very soft)
- 4 eggs some prefer smaller
- 1 teaspoon Kosher salt
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon red pepper flakes
- 2 tablespoon chopped parsley
Preheat oven to 450F degrees. Line baking dish with parchment paper.
Cut the avocado in half lengthwise and remove the pit. Scoop out 1 tablespoon of avocado in each half making space for an egg.
Season the avocado halves with half of the kosher salt and black pepper, and put them in the baking dish.
Crack one egg into a small bowl, then slide the yolk in the avocado halves. Or, if you're feeling lucky, try your hand at breaking eggs directly into the halves. Include as much of the egg white as you can. Optional: add toppings, if desired.
Bake until whites reach your desired consistency, usually about 15 minutes. If the egg yolks have developed a thin crust while baking, you can remove it with a small sharp knife.
Add remaining kosher salt, freshly ground black pepper and red pepper flakes, and garnish with chopped parsley.
- Do these freeze well? Though raw avocados can be frozen successfully, these baked avocados are best eaten right away. They can be kept in the fridge for up to 48 hours and reheated, but I do not recommend freezing them
- For Low Histamine Meal plan, modify: replace avocado with hearty greens like asparagus which you can roast in the oven at the same temperature and time as the avocado. Kale is another hearty vegetable you can eat along with egg and asparagus.
Calories: 161kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 487mg | Fiber: 7g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg