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RECIPE
9 INGREDIENTS 6 STEPS 25min

Avocado Baked Eggs with Pico de Gallo

4.6
11 Ratings
Community Pick
A vegetarian breakfast recipe with an egg baked inside of an avocado and topped off with fresh pico de gallo salsa.
Avocado Baked Eggs with Pico de Gallo Recipe | SideChef
A vegetarian breakfast recipe with an egg baked inside of an avocado and topped off with fresh pico de gallo salsa.
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
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Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
25min
Total Time
$3.31
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
1
Tomato , diced
1 Tbsp
1 Tbsp
or Diced Onion
1/2 Tbsp
to taste
to taste
Flatbread , toasted
or Toast
(optional)
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
219
FAT
17.8 g
PROTEIN
8.2 g
CARBS
9.3 g

Cooking Instructions

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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 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 5
Then Tomato (1) , Fresh Cilantro (1 Tbsp) , and Fresh Chives (1 Tbsp) together with some Lemon Juice (1/2 Tbsp) 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.

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Nutrition Per Serving
Calories
219
% Daily Value*
Fat
17.8 g
23%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
9.3 g
3%
Fiber
6.0 g
21%
Sugars
1.3 g
--
Protein
8.2 g
16%
Sodium
79.9 mg
3%
Vitamin D
1.0 µg
5%
Calcium
43.5 mg
3%
Iron
1.6 mg
9%
Potassium
574.5 mg
12%
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