PREHEAT oven to 375°F. LINE a baking sheet with aluminum foil. FORM 4 circular rings out of aluminum foil to use in keeping the avocados upright for prepping and baking.
SLICE the avocados and REMOVE the pits. PLACE avocados inside the foil rings on the baking sheet and BRUSH with olive oil. SCOOP out a hole where the pit was. Hole should be large enough to hold one broken egg.
BREAK an egg into the center of each of the avocados, being careful to keep the yolks intact. SPRINKLE with salt and pepper.
BAKE until egg whites are completely set and yolks begin to thicken but are not hard, about 15-20 minutes.
TOP with parsley and ground pepper and serve.
- 4 large EGGS
- 2 medium size, firm, ripe avocados
- 2 Tbsp. olive oil
- 1/2 tsp. ground pepper
- 1/4 cup chopped fresh parsley
Slice off a small piece of the bottom of avocado to make it stand up straight.
Large size muffin tins can be used in place of a baking sheet and foil to keep them straight up and easier to fill.
This recipe is an excellent source of choline and a good source of protein and vitamin A.
Per serving: 1/4 of recipe
- Calories 258
- Total fat 23 g
- Saturated fat 4 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 7 g
- Cholesterol 186 mg
- Sodium 146 mg
- Carbohydrates 8 g
- Fiber 3 g
- Sugar 0 g
- Protein 9g
- Vitamin A 96 mcg
- Vitamin D 1 mcg
- Folate 29 mcg
- Choline 147 mg
- Calcium 35 mg
- Iron 2 mg
- Potassium 445 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.