Avocado Baked Eggs with Pico de Gallo

9 INGREDIENTS • 6 STEPS • 25MINS

Avocado Baked Eggs with Pico de Gallo

Recipe

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.

Avocado Baked Eggs with Pico de Gallo

Save

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

1

2

1

Tomato, diced

1 Tbsp

Chopped Fresh Cilantro

1 Tbsp

Chopped Fresh Chives

or Diced Onion

1

Lemon, freshly squeezed

1/2 Tbsp juice per 2 servings

to taste

to taste

Ground Black Pepper

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

Avocado Baked Eggs with Pico de Gallo

Save

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.

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