Baked Eggs and Avocados

Does it get any better than eggs and avocado?
Baked Eggs and Avocados

Eggland's Best Eggs

Recipe Courtesy of Eggland’s Best Eggs

This super-simple brunch dish can easily be whipped start-to-finish in 15 minutes. The whole recipe only requires four ingredients: Can you say brunch on a budget?

4
Servings
226
Calories Per Serving
Deliver Ingredients

Ingredients

For the Baked Eggs and Avocados

  • 2 Avocados, halved
  • 4 Large eggs, such as Eggland's Best Eggs
  • 1/2 Tomato, chopped
  • Salt and pepper, to taste
  • Shredded cheese, optional

Directions

For the Baked Eggs and Avocados

Preheat your oven to 450 degrees F.

Halve each avocado lengthwise and take out the pit.

Scoop out the avocado so the hole matches the size of your eggs to avoid any spillage.

Crack an egg into each half of the avocado, resting the edge of the avocado on the side of the cookie sheet to keep it stable.

Place in the oven for 10 – 15 minutes; adjust based on how you like your eggs cooked.

Add salt and pepper to taste, garnish with tomatoes and cheese if you like!

Nutritional Facts

Total Fat
19g
29%
Sugar
1g
N/A
Saturated Fat
3g
17%
Cholesterol
160mg
53%
Protein
8g
15%
Carbs
10g
3%
Vitamin A
82µg
9%
Vitamin B12
0.4µg
6.4%
Vitamin B6
0.3mg
17.3%
Vitamin C
12mg
20%
Vitamin D
0.9µg
0.2%
Vitamin E
3mg
13%
Vitamin K
23µg
29%
Calcium
40mg
4%
Fiber
7g
28%
Folate (food)
104µg
N/A
Folate equivalent (total)
104µg
26%
Iron
1mg
8%
Magnesium
37mg
9%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
9%
Phosphorus
142mg
20%
Polyunsaturated
3g
N/A
Potassium
590mg
17%
Riboflavin (B2)
0.3mg
19.5%
Sodium
371mg
15%
Zinc
1mg
8%