I saw this egg dish in a restaurant and decided to create my own simple version.  You couldn’t get a healthier and more filling breakfast.

2 avocados
4 medium or small eggs
1/8th tsp salt
1 oz crumbled goat or feta cheese
1 tbsp chopped cilantro

1.Preheat oven to 375 F.
2.Cut avocados in half, lengthwise and twist to separate.  Remove pit and scoop out about 1 – 1 ½ tbsp of avocado creating a larger hole. Big enough to hold entire egg without spilling out. Use the scooped out avocado for another purpose.
3.Place in a baking dish and crack one egg over 4 avocado halves. Add salt. Bake for 15 – 20 minutes, just until whites are set but still slightly loose.
4.Garnish with cheese and cilantro.

Nutrition Tip:

There are Florida and Hass Avocado varieties.  Florida avocados have less calories and much less fat than Haas, but it lacks the richness and taste of Haas. Half a cup of Florida avocado has 137 calories and 12 grmas of fat versus Haas with 192 calories and 17 gm of fat.

Serving – 152g, serves 4 GF/VEG/

Calories 251
Protein 9.0g
Carbohydrate 9.1g
Fiber 6.8g
Fat 21g
Saturated Fat 5.0g
Cholesterol 169mg
Sodium 170mg

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