The Pioneer Woman Tasty Kitchen
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Breakfast Avocado Baked Eggs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My breakfast avocado baked eggs are quick and simple, making them the perfect healthy breakfast!

Ingredients

  • 1 whole Avocado
  • ¼ whole Lemon, Juice Only
  • 2 whole Large Free Range Eggs
  • Salt And Pepper
  • 1 Tablespoon Fresh Chopped Cilantro

Preparation

Preheat oven to 425ºF (220ºC).

Using a sharp knife, cut avocado in half, removing the seed with your hands or a spoon. You’ll want to scoop out a slightly larger hole within each avocado half to fit your egg in. This is relatively easy to do with a teaspoon.

Squeeze lemon juice on the tops of the avocado halves. This will stop them turning brown in the oven. Crack eggs into each of the avocado halves and add a pinch of salt and pepper to the top of each.

Place them on a small baking tray or within a muffin tin (helps them stay stood upright) and put them in the oven for 15 minutes. Once they’re ready, let them stand for 1 minute before serving.

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Profile photo of Vicky

Vicky on 3.6.2017

Also great for lunch

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