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Avocado Egg Cups

by Isabel Castillo featured in 4 Unique Ways to Cook Eggs

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 2 ripe avocados
  • 4 large eggs

Optional Toppings

  • tomato, diced
  • fresh basil, chopped
  • feta cheese, crumbled
  • bell pepper, diced
  • onion, diced
  • turkey bacon, chopped
  • chives, chopped
  • salt, to taste
  • pepper, to taste
    Calories 215
    Fat 17g
    Carbs 6g
    Fiber 5g
    Sugar 0g
    Protein 9g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Cut the avocados in half and carefully remove the pits.
  3. Scoop out 1-2 tablespoons of avocado from the center of each half (save it for another meal!).
  4. Transfer the avocado halves to a baking sheet and carefully crack an egg into each avocado cup. If the divot is too small, it may be easier to separate the egg yolks and whites before placing them in the avocado.
  5. Add your favorite topping combo, such as tomato and basil, feta cheese, bell pepper and onion, and bacon and chives. Season with salt and pepper to taste
  6. Bake for 18 minutes, or until the egg whites have cooked completely.
  7. Enjoy!
 

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