2largeavocados(halved, some of the center spooned out and set aside)
4eggs(use small eggs, or drain a bit of the egg white off if needed to fit into the avocado)
1Tbspsour cream(optional, mix with the excess avocado and some taco seasoning)
salt & pepper(to taste)
lime juice(squeezed when serving, optional)
Cut the avocados in half and remove the pit. If necessary, spoon out some of the flesh from the center of the halved avocados and set the excess aside (to mix with sour cream and taco seasoning, if desired). Place the avocados on a baking sheet or in a baking dish.
Fill each avocado half with 1 egg (pour off some of the egg white if necessary or spoon out a bit more avocado flesh to make them fit - small eggs work best but that is never what I have on hand!).
Season the avocado and eggs with salt, pepper, paprika or any other seasoning you like (garlic salt, taco seasoning, cajun seasoning, basil).
Add toppings: tomato, bacon crumbles, and green onion (or?? the possibilities are endless). If you prefer, the toppings can be added after baking the avocado baked egg.
Bake in a preheated oven at 425 degrees F (218 degrees C) for 15-20 minutes. Add additional toppings (avocado sour cream mixture) if desired and serve immediately.
Avocado Egg Bake (Breakfast Bake)
Amount Per Serving
Calories 259Calories from Fat 198
% Daily Value*
Saturated Fat 5g31%
Vitamin A 689IU14%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.