2 firm ripe avocados, halved and pitted
1/4 tsp. each salt and pepper
1 tbsp. sriracha hot sauce
1 tbsp. finely chopped fresh cilantro
Yields: 4 Servings
- PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
- PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
- CRACK egg into each avocado half; season with salt and pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
- DRIZZLE each egg with hot sauce and sprinkle cilantro over top.
For less-spicy eggs, combine ketchup with sriracha to taste.
Substitute green onions for cilantro.
Fat: 15 g
Cholesterol: 185 mg
Sodium: 180 mg
Carbohydrate: 7 g
Fiber: 5 g
Sugars: 1 g
Protein: 8 g