Low-Carb Avocado Breakfast Cups
Creamy avocado halves baked with eggs and topped with cheese and salsa make a quick low-carb breakfast.
Servings: 4 servings
Ingredients
- 2 avocados halved, pits removed
- 4 eggs large
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup low-fat shredded Mexican cheese
- 1/4 cup salsa
Instructions
- Preheat the oven to 450°F (232°C).
- Line a small baking dish with parchment paper.
- Scoop a teaspoon of flesh from the center of each avocado half to enlarge the cavity so an egg will fit.
- Carefully crack one large egg into the cavity of each avocado half.
- Lightly sprinkle each egg with 1/2 teaspoon sea salt and 1/2 teaspoon ground black pepper, divided among the four halves.
- Place the avocado halves in the prepared baking dish so they sit stable, then bake for about 15 minutes, or until the egg whites are set.
- With about 1 minute remaining, sprinkle the shredded Mexican cheese evenly over the tops and return to the oven until the cheese melts.
- Remove from the oven and top each avocado cup with salsa before serving.
Equipment
- Oven
- Baking Dish
- baking paper (parchment paper)
- Spoon
- Measuring spoons
Notes
- Choose ripe but firm avocados so they hold their shape when baked.
- If an egg cavity is small, remove a bit more avocado flesh to fit the egg.
- Use a muffin tin to help avocados sit upright if needed.
- Watch closely at the end of baking to avoid overcooking yolks.