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.
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.
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/
Saturated Fat 5.0g