Ingredients
| large EGGS |
4
|
| medium size, firm, ripe avocados |
2
|
| olive oil |
2 tbsp.
|
| salt | |
| ground pepper |
1/2 tsp.
|
| chopped fresh parsley |
1/4 cup
|
Directions
- PREHEAT oven to 375°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.
- 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. The hole should be large enough to hold one broken egg.
- BREAK an egg into the center of each of the avocados, being careful to keep the yolks intact. SPRINKLE with salt and pepper.
- BAKE until egg whites are completely set, and yolks begin to thicken but are not hard, about 15-20 minutes.
- TOP with parsley and ground pepper and serve.
Insider Tips
- Slice off a small piece of the bottom of avocado to make it stand up straight.
- Large size muffin tins can be used in place of a baking sheet and foil to keep them straight up and easier to fill.
- This recipe is an excellent source of choline and a good source of protein and vitamin A.
Nutritional Info
Per Serving: 1/4 of Recipe
| Calories |
258
|
| Total fat |
23 g
|
| Saturated fat |
4 g
|
| Polyunsaturated fat |
2 g
|
| Monounsaturated fat |
7 g
|
| Cholesterol |
186 mg
|
| Sodium |
146 mg
|
| Carbohydrates |
8 g
|
| Fiber |
3 g
|
| Sugar |
0 g
|
| Protein |
9 g
|
| Vitamin A |
96 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
29 mcg
|
| Choline |
147 mg
|
| Calcium |
35 mg
|
| Iron |
2 mg
|
| Potassium |
445 mg
|