Start Reading Mode
Avocado Boat Egg Bake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 avocado – halved with pit removed
2 organic eggs
salt
pepper
1 tsp scallion – freshly chopped

Nutritional information

927
calories
23.43 g
carbohydrates
63.06 g
protein
66.2 g
fat
308 mg
sodium
1369 mg
cholesterol

Avocado Boat Egg Bake

Features:
  • Eggetarian
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

How to make Avocado Boat Egg Bake

  1. Preheat oven to 450°
  2. Scoop each avocado half out to the point that it is large enough to accommodate 1 egg using a spoon.

        Note: Stabilize the avocado upright with bunched tinfoil, if necessary.

  1. Crack 1 egg into each avocado half.
    1. Sprinkle with salt and pepper.
  2. Bake for 10-15 minutes, or until the egg whites set and the yellow is slightly runny.
  3. Sprinkle with fresh herbs and serve warm.

Trivia

The oldest evidence of avocado use was discovered in Mexico and dates to around 10,000 BC.

 

previous
Apple Gujiya
Barley and Spinach Risotto
next
Barley and Spinach Risotto
previous
Apple Gujiya
Barley and Spinach Risotto
next
Barley and Spinach Risotto

Add Your Comment