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Avocado Baked Eggs with Pico de Gallo
Recipe

9 INGREDIENTS • 6 STEPS • 25MINS

Avocado Baked Eggs with Pico de Gallo

4.6
11 ratings
Community Pick
Community Pick
A vegetarian breakfast recipe with an egg baked inside of an avocado and topped off with fresh pico de gallo salsa.
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
A vegetarian breakfast recipe with an egg baked inside of an avocado and topped off with fresh pico de gallo salsa.
25MINS
Total Time
$3.47
Cost Per Serving
Ingredients
Servings
2
US / Metric
Avocado
1
Avocado, Ripe
Tomato
1
Tomato, diced
Fresh Cilantro
1 Tbsp
Fresh Chives
1 Tbsp
Fresh Chives, Chopped
or Diced Onion
Lemon
1
Lemon, freshly squeezed
1/2 Tbsp juice per 2 servings
Salt
to taste
Flatbread
to taste
Flatbread, toasted
or Toast
optional
Nutrition Per Serving
VIEW ALL
Calories
228
Fat
17.9 g
Protein
8.5 g
Carbs
12.0 g
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Avocado Baked Eggs with Pico de Gallo
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Halve the Avocado (1) and scoop out enough meat to fit the raw eggs, but leave as much meat as possible inside. Place in 2 small oven-safe dishes.
step 2 Halve the Avocado (1) and scoop out enough meat to fit the raw eggs, but leave as much meat as possible inside. Place in 2 small oven-safe dishes.
step 3
Crack the Eggs (2) and separate the egg yolk from the egg white. Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.
step 3 Crack the Eggs (2) and separate the egg yolk from the egg white. Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.
step 4
Sprinkle with a pinch of Salt (to taste) and Ground Black Pepper (to taste) then bake for 15 minutes, or 20 minutes if you don't want a runny yolk.
step 4 Sprinkle with a pinch of Salt (to taste) and Ground Black Pepper (to taste) then bake for 15 minutes, or 20 minutes if you don't want a runny yolk.
step 5
Then Tomato (1), Fresh Cilantro (1 Tbsp), and Fresh Chives (1 Tbsp) together with some juice from Lemon (1) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 5 Then Tomato (1), Fresh Cilantro (1 Tbsp), and Fresh Chives (1 Tbsp) together with some juice from Lemon (1) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Serve warm with a helping of pico on top of the eggs. It is also delicious scooped out and smashed on Flatbread (to taste), but makes a great gluten-free and paleo breakfast without it.
step 6 Serve warm with a helping of pico on top of the eggs. It is also delicious scooped out and smashed on Flatbread (to taste), but makes a great gluten-free and paleo breakfast without it.
Tags
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Breakfast
Dairy-Free
American
Brunch
Lunch
Shellfish-Free
Vegetarian
Mexican
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