The Avocado Egg Bake is a healthy, delicious, and easy-to-make recipe perfect for breakfast or a light meal. Combining the creamy texture of avocado with the richness of a baked egg, this dish is both nutritious and satisfying. With just a dash of salt and pepper, it’s seasoned to perfection, allowing the natural flavors to shine.
- Choose a ripe but firm avocado to ensure it holds its shape during baking.
- Preheat your oven to 425°F (220°C) for the best results.
- Scoop out a bit of the avocado flesh to create a larger cavity for the egg.
- Use a small or medium-sized egg to prevent overflow.
- Place the avocado halves in a muffin tin to keep them upright during baking.
- For added flavor, consider sprinkling a bit of cheese or herbs on top before baking.
With just a few simple ingredients, the Avocado Egg Bake offers a quick and nutritious option that’s perfect for any time of the day. By following these tips, you can ensure your dish comes out perfectly every time. Enjoy your delicious and healthy meal!
Nutrition Facts | |
---|---|
Serving Size | 250 grams |
Energy | |
Calories 390kcal | 20% |
Protein | |
Protein 10g | 7% |
Carbohydrates | |
Carbohydrates 18g | 5% |
Fiber 13g | 35% |
Sugar 1.42g | 1% |
Fat | |
Fat 33g | 40% |
Saturated 6g | 20% |
Cholesterol 210mg | - |
Vitamins | |
Vitamin A 100ug | 12% |
Choline 200mg | 36% |
Vitamin B1 0.17mg | 14% |
Vitamin B2 0.47mg | 36% |
Vitamin B3 3.48mg | 22% |
Vitamin B6 0.55mg | 32% |
Vitamin B9 200ug | 49% |
Vitamin B12 0.51ug | 21% |
Vitamin C 20mg | 22% |
Vitamin E 4.67mg | 31% |
Vitamin K 44ug | 35% |
Minerals | |
Calcium, Ca 50mg | 4% |
Copper, Cu 0.38mg | 42% |
Iron, Fe 1.94mg | 18% |
Magnesium, Mg 66mg | 15% |
Phosphorus, P 200mg | 16% |
Potassium, K 1040mg | 31% |
Selenium, Se 16ug | 30% |
Sodium, Na 230mg | 16% |
Zinc, Zn 1.90mg | 17% |
Water | |
Water 180g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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