Avocado Egg Cups
As I mentioned earlier, I’ve been on an avocado kick. I’ve made bacon egg avocado cups before and loved them. This time I thought of placing eggs directly into the avocado shell for another breakfast treat.
I liked how these looked. Warm avocado, egg, some salt and pepper for seasoning. You can scoop and eat it with a spoon.
I even kept one of the egg yolks runny so it broke open and spread all over the avocado cup. Yum. Though of course you can cook them more if you want.
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My one issue is that the avocado developed a slight bitterness from being cooked in the oven. I’ve noticed this when warming avocados though it was more noticeable here because there was so much avocado. Has anyone else had this issue?
- 1 large avocado
- 2 medium eggs
- salt and pepper to taste
Preheat oven to 375°F. Slice avocado in half lengthwise and place on baking sheet. Remove pit, and scoop some avocado out to make a deeper hole in each half. Crack an egg into each avocado shell half. If your eggs are big, remove some of the egg white before placing into avocado. Sprinkle salt and pepper on top.
Bake for approximately 20-30 minutes until egg reaches desired doneness. Serve while warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Avocado Egg Cups
Amount Per Serving (1 avocado cup)
Calories 223 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Sodium 69mg 3%
Potassium 548mg 16%
Total Carbohydrates 8g 3%
Dietary Fiber 6g 24%
Protein 7g 14%
Vitamin A 7.7%
Vitamin C 12.2%
* Percent Daily Values are based on a 2000 calorie diet.