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.
