It might seem odd to bake an avocado, but you'll love how creamy and luscious it becomes—especially with a bacon-topped egg nestled in the centre. Serve with a dash of hot sauce and a few toast soldiers for dipping.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In skillet, cook bacon over medium heat, turning once, until crisp, about 8 minutes. Drain on paper towel–lined plate. Chop bacon; keep warm.
Using spoon, scoop out some of the avocado flesh, leaving 1/2-inch (1 cm) thick walls; reserve flesh for another use.
Place each avocado half, cut side up, in well of muffin tin to stabilize; sprinkle with half each of the salt and pepper. Crack one egg into each avocado half; sprinkle with bacon and remaining salt and pepper.
Bake in 425°F (220°C) oven until whites are just set and yolks are still runny, about 15 minutes. Let stand for 5 minutes before serving.
To discover more recipes ideas using avocados, visit:
avocadosfrommexico.ca/recipe-centre.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 359 mg
- Sugars 1 g
- Protein 10 g
- Calories 247.0
- Total fat 21 g
- Potassium 518 mg
- Cholesterol 190 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 9.0
- Folate 32.0
- Calcium 2.0
- Vitamin A 11.0
- Vitamin C 12.0
