Food: Baked Eggs in Avocado - - PressFrom - US

Food Baked Eggs in Avocado

01:35  03 december  2019
01:35  03 december  2019 Source:

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Baked eggs in avocado might be the most simple, fast and nutritious breakfast. I’ve got two toppings to share with you, but the options are endless. Tips for Baked Eggs In Avocado . Make sure your avocados are room temperature and not refrigerated. Scoop out about 1-1.5 tablespoons of avocado

2 small eggs , 1 avocado , halved and pitted, 2 slices cooked bacon, crumbled, 2 teaspoons chopped fresh chives, or to taste, 1 pinch dried parsley, or to taste, 1 pinch sea salt and ground black pepper to taste.

a plate of food on a table© Eric Wolfinger/The Mexican Keto Cookbook

We thought breakfast fell into two camps: healthy but boring (oatmeal) and dessert (a giant, gooey cinnamon roll). These baked eggs in avocado, from Torie Borrelli’s new The Mexican Keto Cookbook, are opening our eyes to a new category of healthy and decidedly not boring morning meals. And yes, they happen to be keto diet friendly.

“This is beautiful, easy for groups and ideal for a Sunday brunch,” Borelli writes. “The yolk is the healthiest part of the egg and is best consumed lightly cooked, provided that it is pasture raised.” Runny egg fans, you’re in luck.

“Packed with good fats and protein, this dish is a perfect way to start your day,” she continues. “Your heart and brain will thank you.”

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Here's what you need: avocados , eggs , salt, pepper, bacon bits, cherry tomato, fresh basil, shredded cheddar cheese, fresh chives. 78% would make again. Baked Avocado Eggs .

Avocado Baked Eggs Recipe. Wait, don’t click away yet. Hold on to that thought. Allow me to explain this dish to you before judge a warm avocado meal. I know, it may sound awkward to be spreading hot avocado on toast, dripping with egg yolk and scattered with bacon bits.

Catch you on the flip side, oatmeal.

Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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6 avocados, halved

12 eggs, preferably pasture raised

Kosher salt and freshly ground black pepper

¼ cup crumbled cotija cheese

¼ cup homemade or store-bought salsa


1. Preheat the oven to 450°F. Remove the pits from the avocados and scoop out a bit of the flesh (about 1 teaspoon) from each half to create a hole big enough for an egg.

2. Arrange the avocados snugly in a small baking dish. Carefully break an egg into each avocado half. If you want, you can crack each egg into a ramekin first and then pour it into the avocado so you don’t break the yolk. Season each avocado by sprinkling salt and pepper on top.

3. Bake the egg-filled avocados until your desired yolk consistency is reached, 15 to 20 minutes. Top each with cotija and serve with a side of salsa.


246 calories

21g fat

9g carbs

9g protein

1g sugars

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