Baked Avocado Eggs

An ideal nutritious recipe for lunch or brunch...or anytime else for that matter.

Yield: 4 servings

Ingredients

• 4 large eggs
• 2 medium size, firm, ripe avocados
• 2 tablespoons olive oil
• Salt
• 1/2 teaspoon ground pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat oven to 375 degrees F. Line a baking sheet with aluminum foil*. Form 4 circular rings out of aluminum foil to use in keeping the avocados upright for prepping and baking.
2. Slice the avocados and remove the pits. Place avocados inside the foil rings on the baking sheet and brush with olive oil. Scoop out a hole where the pit was. Hole should be large enough to hold one broken egg.
3. Break an egg into the center of each of the avocados, being careful to keep the yolks intact. Sprinkle with salt and pepper.
4. Bake until egg whites are completely set and yolks begin to thicken but are not hard, about 15 to 20 minutes.
5. Top with parsley and ground pepper and serve.

Notes

Large size muffin tins can be used in place of a baking sheet and foil to keep them straight up and easier to fill.

Slice off a small piece of the bottom of avocado to make it stand up straight.

Nutrition

This recipe is an excellent source of choline and a good source of protein and vitamin A.

Attribution

Recipe and photo used with permission from: American Egg Board