3gNET CARBSBaked Avocado Eggs
Creamy avocado halves baked with an egg in the middle and finished with cheddar, bacon and chives.
Ingredients
Avocados
- 2 ripe but firm avocados, halved and pitted
- 4 large eggs
- 1/8 tsp salt
- 1/8 tsp black pepper
Topping
- 2 tbsp shredded sharp cheddar
- 2 slices cooked bacon, crumbled
- 1 tbsp chopped fresh chives
Directions
- Heat the oven to 425°F.
- Scoop out about 1 tablespoon of flesh from each avocado half to widen the pit hole so an egg will fit. Save the scooped avocado for toast or salad.
- Set the halves cut side up in a muffin tin or a small baking dish, propping them with crumpled foil so they sit level.
- Crack one egg into a small cup and spoon the yolk and as much white as fits into each avocado half. Season with salt and pepper.
- Bake 15 to 20 minutes, until the whites are set and the yolks are as firm as you like.
- Sprinkle with cheddar for the last 2 minutes of baking. Top with crumbled bacon and chives and serve hot.
Nutrition per serving (2 avocado halves)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
No. CDC says fiber doesn't cause a spike in blood sugar the way other carbohydrates can.
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Contains
eggs, dairy
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Inspired by Eggs.ca. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/baked-avocado-eggs/



