Avocado Over-Easies

This is one nutrient packed breakfast bite. Avocado and egg yolks are sources of good fats, as well as protein from the egg as a whole. I am using organic, uncured bacon here, but turkey sausage or turkey bacon would be a healthier option.

*This meal in full is very high in fat, so my suggested serving size is 1/2 an avocado  finished. Egg yolks can also be eliminated and another egg white can be added to lessen fat calories and increase protein.

Ingredients:

  • 1 large avocado
  • 2 eggs
  • Chives
  • 1 slice bacon, turkey bacon,
  • Paprika
  • Pepper
  • Aluminum Foil

Directions:

  1. Heat oven to 425
  2. In an oven safe bowl, create a cradle for your avocados out of aluminum foil so they will not spill over (trust me- lesson learned).
    IMG_6790
    *Large muffin pan will also work for holding the avocado still.
  3. Cut avocado in half. Take a spoon and dig out leaving only a 1/4″ around the edges and bottom.
  4. Place in aluminum-molded pan.
  5. Crack one egg into each avocado half.
  6. Pepper to preference.
  7. Place in oven and cook about 20 minutes or until egg whites are sufficiently cooked. The consistency of the egg is entirely up to you.
  8. Meanwhile, cook desired protein of choice (bacon here) and chop finely.
  9. Chop chives and set aside.
  10. Remove avocados from pan when cooked to desired consistency, and toss bacon and chives on top.
  11. Finish with Paprika (optional).
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