Afternoon snack
Baked egg in avocado
A warm keto snack of avocado and egg
- Ready in 25 min
- 271 kcal
Per serving
- kcal
- 271
- Protein
- 8 g
- Carbs
- 2 g
- Fat
- 26 g
Ingredients
- 100 g avocado
- 1 pcs eggs
- 1 g paprika
- 5 g parsley
- 4 ml sunflower oil
Method
- Heat the oven to 200°C (180°C fan). Halve the avocado and remove the stone.
- Scoop out a little flesh from each half with a teaspoon so an egg will fit. Chop the scooped-out avocado and set it aside.
- Brush the cut sides lightly with the sunflower oil and sit the halves in a small baking dish, propping them up so they stay level.
- Crack one of the eggs into each avocado half and season with salt and black pepper.
- Bake for 15–18 minutes until the egg whites are set and the yolks are done to your liking.
- Chop the parsley, mix it with the reserved avocado and spoon it over, then dust with the paprika. Serve warm.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens