This yummy baked avocado and egg recipe is easy to prepare and cook, taking just 30 minutes in total.
It is an ideal breakfast recipe for people who are following a Keto diet, and it tastes as good as it looks.
As a bonus, you won’t need to dirty any pots or pans to prepare it if you microwave the bacon rather than fry it.
There are a couple of “tricks” to perfecting this recipe, however. For starters, use large avocados and medium-sized eggs. Otherwise, the egg white may overflow the avocado.
Cracking each egg into a small bowl before carefully pouring it into the avocado will also help prevent spills.
Avocado Health Properties
Avocado contains monounsaturated fat which can help to lower your cholesterol. They are also a good source of linoleic acid (also known as omega-6 fatty acid) which the body converts to gamma-linolenic acid (GLA), a substance that helps to thin your blood. soothe inflammation and improve your blood-sugar balance.
Avocados are also rich in vitamin E, an antioxidant that neutralises the damaging effect of toxins in your body and will boost your resistance to infection.
The high levels of Vitamin B in avocados help your immune cells to destroy harmful invaders, and because they contain the plant chemical beta-sitosterol which makes them particularly beneficial to the prostate gland.
Creamy and versatile, packed with nutrients and healthy fats, avocados are the perfect diet food.
You can prevent avocados going brown after halving them by leaving in the stone and sprinkling the cust surface with a little lemon juice.
Avocado is also an effective skin treatment. Simply smash the flesh and smooth it over your face. Wash of after 10-minutes with clean warm water for a brighter complexion.
Vitamins B1, B2, B3, B5, E, K, biotin, carotenoids, folate, potassium, zinc, beta-sitosterol, glutathione, omega-6 fatty acids and fibre.
Loaded Avocado Baked Eggs
- 2 large ripe avocados
- 4 medium eggs
- 1/2 cup Cheddar cheese strong or medium, grated
- 3 rashers streaky bacon good quality, see notes
- sea salt and black pepper to taste
- chives or the green part of spring onions snipped or thinly sliced
- Preheat your oven to 350°F/180°C/Gas Mark 4 and line a rimmed baking sheet with parchment paper or use a muffin tin.
- Cut the avocados in half lengthwise and remove the stones. Use a spoon to carefully remove some of the avocado flesh around where the stone was to create more space for the egg. Reserve the removed flesh for another use (or smash, season with salt and pepper to taste and top each baked avocado half with a spoonful before serving).
- Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves. Place the filled avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste.
- Place the filled avocado halves in a preheated oven to bake for 20-25 minutes, or until the eggs are cooked to how you like them.
- Remove from the oven and top each avocado half with shredded Cheddar cheese and crispy bacon pieces. Garnish with chives or sliced spring onions, whichever you prefer, and serve immediately. Enjoy!
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