By Thomas McCrary Jr.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
Slice the avocado in half and remove the pit. Scoop out about two tablespoons of flesh from each half to create a larger cavity for the egg.
Place the avocado halves on the prepared baking sheet, ensuring they are stable. You may need to use a foil nest or a muffin tin to keep them upright.
Crack an egg into each avocado half. Season each with a pinch of salt and pepper.
Bake in the preheated oven for 15 minutes or until the egg whites are set and yolks are cooked to your preference.
Remove from the oven and top each avocado half with fresh tomato salsa.
Garnish each with freshly chopped cilantro before serving.
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This Breakfast Brunch Healthy Low Carb Gluten Free recipe is ready in 25 minutes and features eggs, avocado, fresh tomato salsa and other delicious ingredients. Contains 280 calories total.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
Slice the avocado in half and remove the pit. Scoop out about two tablespoons of flesh from each half to create a larger cavity for the egg.
Place the avocado halves on the prepared baking sheet, ensuring they are stable. You may need to use a foil nest or a muffin tin to keep them upright.
Crack an egg into each avocado half. Season each with a pinch of salt and pepper.
Bake in the preheated oven for 15 minutes or until the egg whites are set and yolks are cooked to your preference.
Remove from the oven and top each avocado half with fresh tomato salsa.
Garnish each with freshly chopped cilantro before serving.
Calories per Serving: 280
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