I can’t get enough of avocados. The Hass variety are probably my favorite, grown in Southern California and featuring a deep, purplish-green skin. They’re large, about the size of a baseball, and their buttery, velvety flesh is beyond delicious.
Avocados are chock-full of good fats – the kind that won’t clog your arteries. They peak in June, but are available year-round.
And oh my, they are delicious!
When I saw this recipe, I knew I had to try it. Immediately. I’ve now eaten it for breakfast, lunch, dinner and a late-evening snack. It’s just that good.
Baked Avocado and Egg
1 large Hass avocado, sliced in half
2 Tbsp grated sharp cheddar cheese
2 slices bacon, cooked crisp, crumbled
Slice avocado in half and remove pit. Scoop out just enough flesh to hold an egg. Crack egg into the avocado, place on a baking sheet and bake at 425° F until the egg is set to your preference (I like them runny, about 5 minutes). Sprinkle with cheese and bacon pieces, return to oven until cheese is melted, serve immediately.
Nutritional information: Calories Per Serving: 386, Calories from Fat: 289, Fat: 32g, Cholesterol: 192 mg, Sodium: 553mg, Carbohydrates: 11g, Fiber: 8g, Sugars: 1g, Protein: 17g.
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