Eggs Baked in Avocado with Bacon
Looking for a low-carb breakfast? Even your Paleo friends will like this one. Vegetarians can skip the bacon, or use a meatless bacon to add a little smoky crunch. A baked avocado is a lovely surprise, creamy and warm, and a delicious complement to the egg. It's also great scooped up with toast!
- 1 slice bacon, cooked and crumbled
- 2 large avocados
- 4 large eggs
- Salt and pepper
- aluminum foil for the pan
- Preheat the oven to 400 F. Cook the bacon and reserve. In a loaf pan or a small casserole pan, use crumpled foil to create a stable base for the avocado halves. Slice the avocado and remove the pit, then spoon out about 2 tablespoons of the avocado flesh where the pit was to make the hollow large enough for the egg. Then skim a thin layer off the surface up to the rim formed by the skin.
- Set the avocado halves in the pan on the aluminum foil, scrunching the foil to hold them level. Crack each egg and carefully slip into the avocado half. Sprinkle with salt and pepper, then bake for 25-30 minutes, until the whites are completely cooked and the yolk is at the desired level of firmness. Transfer to serving plates and sprinkle with crumbled bacon.
- Serve immediately.
213 calories, 16 g. fat, 213 mg. cholesterol, 127 mg. sodium, 8 g. carbohydrate, 6 g. fiber, 10 g. protein