Description
A delicious and healthy keto breakfast bowl featuring baked avocados and eggs, topped with fresh tomatoes.
Ingredients
Scale
- 2 ripe avocados
- 4 large eggs
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Cut the avocados in half, remove the pits, and scoop out a little extra flesh to create a larger well for the egg.
- Preheat the oven to 425°F (220°C).
- Place the avocado halves in a baking dish.
- Crack an egg into each avocado half carefully to ensure the egg stays in the shell.
- Sprinkle salt and pepper over the eggs and the avocados.
- Add the halved cherry tomatoes around the avocados in the baking dish.
- Bake for 12-15 minutes or until the egg whites are set but the yolks are still runny (or cooked to your preference).
- Remove from the oven and garnish with fresh cilantro or parsley.
- Serve immediately and enjoy your delicious keto breakfast.
Notes
- Adjust baking time for firmer yolks if desired.
- This recipe is best served fresh out of the oven.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 372mg