Avocado Breakfast Egg Cups Recipe#1
If you want to enjoy the taste of runny yolk on a baked avocado boat then this recipe is absolutely perfect for your taste. The added crispy bacon and bell paper while roasting avocado and egg make it super yummy and healthy. You can serve them as it as or can also serve with some keto or paleo-friendly toast or low carb muffins.
Servings: 4
Calories: 251kcal
Ingredients
- 4 medium-size eggs
- 2 Avocados (halved with pit removed)
- Salt (as per taste)
- Pepper (as per taste)
Optional toppings
- 2 Strips of diced crispy bacon
- 1/2 Red bell pepper (finely chopped)
- 1/4 cup chopped spinach
Instructions
- For preparing this yummy breakfast recipe first you need preheat your oven to 400 F degrees.
- Now line your baking sheet with parchment paper or foil for easy removal and cleanup.
- Cut the avocados into half shape and scoop extra 1 to 2 tablespoons of its flesh to create a deep nest for placing eggs.
- Place the avocado halves propping against the baking dish or you can position all the avocados touching one another in such a fashion that there will be no spilling risk.
- Now crack the eggs one by one very gently in each and every avocado half. Save the excess amount of egg whites in a different bowl if the avocado nest is too short to hold a complete egg white.
- Now your avocado egg cups are ready for baking. Bake it for 14 to 18 minutes time or until you find the egg whites are perfectly set and yolks are well cooked as per your desire.
- For softer yolks you can bake for 13 to 14 minutes, medium yolks bake for 15 to 16 minutes and for hard-boiled yolks bake for 17 to 18 minutes time.
- Do toppings in your recipe with crispy diced bacon, finely chopped bell pepper, spinach or fresh herbs of your choice. Serve it instantly as it tastes best in hot.