Spicy Sriracha Baked Avocado Eggs
2 firm ripe avocados, halved and pitted 4 EGGS 1/4 tsp. each salt and pepper 1 tbsp. sriracha hot sauce 1 tbsp. finely chopped fresh cilantro
Yields: 4 Servings
- Nutritional Information
Fat: 15 g
Cholesterol: 185 mg
Sodium: 180 mg
Carbohydrate: 7 g
Fiber: 5 g
Sugars: 1 g
Protein: 8 g
PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
CRACK egg into each avocado half; season with salt and pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
DRIZZLE each egg with hot sauce and sprinkle cilantro over top.
For less-spicy eggs, combine ketchup with sriracha to taste.
Substitute green onions for cilantro.
Heart-Check certification does not apply to other recipes or links unless expressly stated.