KETO RECIPE: Baked Avocado

Baked avocados are a great way to make a quick, easy meal with just a few ingredients you probably already have in your refrigerator or pantry. You'll want to scoop out some of the avocado meat to make room for the egg in this recipe. Consider it a snack while you wait for the rest of the dish to bake!

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Baked Avocado

Serves 2

Prep: 5 minutes

Cook: 30 minutes

INGREDIENTS

  • 1 avocado, halved and pitted

  • 1 teaspoon Tajin seasoning

  • 2 eggs

  • Salt and pepper

DIRECTIONS

  1. Preheat the oven to 350 degrees.

  2. Use a melon baller to scoop out 1 tablespoon or so of avocado flesh from each half to make more space for the eggs.

  3. Sprinkle the avocado with the Tajin sauce (if using) for an extra kick.

  4. On a baking sheet or muffin tin, place both avocado halves with the cut sides up.

  5. Crack 1 egg into each side of the avocado and season with salt and pepper.

  6. Bake for 25 to 30 minutes, depending on how you like your egg cooked. Serve.

Pico De Gallo

  • 1 small onion, finely diced

  • 2 Roma tomatoes, finely diced

  • 1/2 jalapeño pepper, finely diced (seeds optional)

  • 1/2 cup chopped cilantro

  • 1 tablespoon freshly squeezed lime juice

  • Salt

  1. In a small bowl, toss the onion, tomatoes, jalapeño, cilantro, lime juice, and salt.

Variation: Instead of Pico De Gallo you can try topping your baked avocados with crumbled bacon and melted Parmesan cheese.

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischBreakfast, Protein