Paleo Baked Eggs In Avocado Recipe 465 Food
PALEO BAKED EGGS IN AVOCADO
The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it's also very healthy and satisfying.
Provided by NYJEN
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Crack the eggs into a bowl, being careful to keep the yolks intact.
- Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
- Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.3 g, Cholesterol 150.8 mg, Fat 23.5 g, Fiber 6.9 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 498.3 mg, Sugar 1 g
PALEO BAKED EGGS IN AVOCADO RECIPE - (4.6/5)
Provided by á-25010
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). 2. Crack the eggs into a bowl, being careful to keep the yolks intact. 3. Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper. 4. Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.
PALEO BAKED EGGS IN AVOCADO
"The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it's also very healthy and satisfying."
Provided by NYJEN
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Crack the eggs into a bowl, being careful to keep the yolks intact.
- Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
- Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.
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- Crack the eggs in individual bowls, careful to not puncture the yolks. Set aside. You can crack the egg directly in the avocado later, but it might overflow and make a mess.
- Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time until it matches the amount of egg.
- Make aluminum foil rings to hold the avocados level. You need to keep the avocado from tilting so that the raw egg does not spill out. Look out photos to see how we did it. In medium baking dish, lay foil ring, and rest the avocado half on top so that the avocado doesn't tilt over. Press down on foil if needed to align the avocado.
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