Description
A delicious keto-friendly avocado breakfast bowl featuring baked eggs and sautéed cherry tomatoes.
Ingredients
Scale
- 2 ripe avocados
- 4 large eggs
- 1/2 cup cherry tomatoes, halved
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 1 tablespoon olive oil
- Lime wedges, for serving
Instructions
- Begin by cutting the avocados in half and removing the pits. Scoop out a small amount of avocado flesh from the center to create a larger well for the egg.
- Preheat your oven to 425°F (220°C).
- Place the avocado halves in a baking dish, ensuring they are stable. You can use a wadded paper towel to help keep them upright.
- Crack an egg into each avocado half. Be careful not to spill any of the egg outside the avocado.
- Drizzle olive oil over the filled avocados and season with salt and pepper to taste.
- Bake in the preheated oven for about 15 to 20 minutes, or until the eggs are cooked to your desired level of doneness.
- While the avocados bake, heat a small skillet over medium heat and sauté the halved cherry tomatoes for about 3-4 minutes until they are slightly softened.
- Once the avocados are out of the oven, top them with the sautéed cherry tomatoes and garnish with fresh cilantro.
- Serve immediately with lime wedges on the side for an extra burst of flavor.
Notes
- Feel free to adjust the seasoning according to your taste.
- This dish is best served fresh out of the oven.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half with egg
- Calories: 300
- Sugar: 2g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 250mg