Breakfast

Baked avocado with egg and chili

Name: Baked avocado with egg and chili
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Avocado; 2 Eggs; 1 tsp Olive oil; Red pepper flakes, a pinch; Sea salt, to taste

The lightest breakfast in this library, and the avocado skin is the dish — there is nothing to wash up afterwards.

2gnet carbs

20gfat

7gprotein

216kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Avocado1
Eggs2
Olive oil1 tsp
Red pepper flakesa pinch
Sea saltto taste

Method

6 steps · 20 minutes

Heat the oven to 400F. Halve the avocados and remove the stones.
Scoop out a little more flesh from each hollow so a whole egg will sit in it. Too small and the white spills over and burns on the sheet.
Sit the halves in a small dish packed tightly enough that they cannot tip. A crumpled sheet of foil works if they wobble.
Crack an egg into each hollow, keeping the yolk whole, and season.
Bake 15 minutes for a set white and a soft yolk. Judge it by the white — the yolk is hidden and always looks less done than it is.
Trickle the oil over and finish with red pepper flakes.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.