Avocado Egg Bake
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 4 |
| Serving Size | 1.77 oz |
Ingredients
17.65 oz
Avocado
6 pieces
Eggs
1 tsp
salt
0.5 tsp
black pepper
7.06 oz
Cherry Tomatoes
0.71 oz
Fresh Basil
2 tbsp
olive oil
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Cut the avocados in half and remove the pits. Scoop out some of the flesh to make room for the eggs.
Step 3
Place the avocado halves in a baking dish, making sure they are stable.
Step 4
Crack an egg into each avocado half. Season with salt and black pepper.
Step 5
Add cherry tomatoes and fresh basil leaves to the baking dish.
Step 6
Drizzle olive oil over the avocados, eggs, tomatoes, and basil.
Step 7
Bake in the preheated oven for 15 minutes or until the eggs are cooked to your liking.
Step 8
Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Fat:
22 g
(198
kcal)
Protein:
13 g
(52
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 4.779 kcal | 0.24% |
| Vitamin A | 0.2655 IU | 0.03% |
| Monounsaturated Fat | 0.2124 g | 0% |
| Saturated Fat | 0.0531 g | 0.05% |
| Fat | 0.3894 g | 0.28% |
| Carbohydrates | 0.2124 g | 0.04% |
| Sodium | 3.54 mg | 0.71% |
| Fibers | 0.1416 g | 0.37% |
| Sugars | 0.0177 g | 0% |
| Protein | 0.2301 g | 0.27% |
| Vitamin C | 0.354 mg | 0.39% |
| Calcium | 0.0708 mg | 0.01% |
| Iron | 0.177 mg | 0.04% |
| Potassium | 14.16 mg | 2.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.956 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0177 mg | 1.36% |
| Vitamin B12 | 0.0354 mcg | 1.48% |
| Vitamin E | 0.1062 mg | 0.71% |
| Zinc | 0.0354 mg | 0.01% |
| Selenium | 0.354 mcg | 0.07% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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