Name: Avocado Baked Eggs with Pico de Gallo
Total time: PT1500.0S
Yield: 2
Ingredients: 1 Avocado; 2 Egg; 1 Tomato; 1 tablespoon Fresh Cilantro; 1 tablespoon Fresh Chives; 1 Lemon; to taste Salt; to taste Ground Black Pepper; to taste Flatbread

A vegetarian breakfast recipe with an egg baked inside of an avocado and topped off with fresh pico de gallo salsa.

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Breakfast

Dairy-Free

Eggs

American

Southwestern

Oven

Sugar-Free

Intermediate

Low Salt

Quick

Nut-Free

Soy-Free

Low-Sugar

Pescatarian

Brunch

Date Night

Healthy

Shellfish-Free

Father's Day

Vegetarian

Mother's Day

Mexican

Vegetables

Avocado Baked Eggs with Pico de Gallo

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Avocado

Tomato

Fresh Cilantro

tablespoon

Fresh Chives

Lemon

Salt

to taste

Ground Black Pepper

Flatbread

Preheat the oven to 425 degrees F (220 degrees C).

Halve the {@0:} and scoop out enough meat to fit the raw eggs, but leave as much meat as possible inside. Place in 2 small oven-safe dishes.

Halve the Avocado (1 N/A) and scoop out enough meat to fit the raw eggs, but leave as much meat as possible inside. Place in 2 small oven-safe dishes.

Halve the Avocado (1) and scoop out enough meat to fit the raw eggs, but leave as much meat as possible inside. Place in 2 small oven-safe dishes.

Crack the {@0:} and separate the egg yolk from the egg white. Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.

Crack the Egg (2 N/A) and separate the egg yolk from the egg white. Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.

Crack the Egg (2) and separate the egg yolk from the egg white. Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.

Sprinkle with a pinch of {@1:} and {@0:} then bake for 15 minutes, or 20 minutes if you don't want a runny yolk.

Sprinkle with a pinch of Salt ( to taste) and Ground Black Pepper ( to taste) then bake for 15 minutes, or 20 minutes if you don't want a runny yolk.

Sprinkle with a pinch of Salt (to taste) and Ground Black Pepper (to taste) then bake for 15 minutes, or 20 minutes if you don't want a runny yolk.

Then {@3:}, {@1:}, and {@2:} together with some juice from {@4:} and season with {@5:} and {@0:}.

Then Tomato (1 N/A) [diced], Fresh Cilantro (1 tablespoon), and Fresh Chives (1 tablespoon) together with some juice from Lemon (1 N/A) [freshly squeezed] and season with Salt ( to taste) and Ground Black Pepper ( to taste).

Then Tomato (1), Fresh Cilantro (1 Tbsp), and Fresh Chives (1 Tbsp) together with some juice from Lemon (1) and season with Salt (to taste) and Ground Black Pepper (to taste).

Serve warm with a helping of pico on top of the eggs. It is also delicious scooped out and smashed on {@0:}, but makes a great gluten-free and paleo breakfast without it.

Serve warm with a helping of pico on top of the eggs. It is also delicious scooped out and smashed on Flatbread ( to taste) [Toasted], but makes a great gluten-free and paleo breakfast without it.

Serve warm with a helping of pico on top of the eggs. It is also delicious scooped out and smashed on Flatbread (to taste), but makes a great gluten-free and paleo breakfast without it.

Avocado Baked Eggs with Pico de Gallo

25MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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