Baked Eggs in Avocados with Salsa - Kraft Recipes Top
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Baked Eggs in Avocados with Salsa

Prep Time
15
min.
Total Time
45
min.
Servings

4 servings

What You Need

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Make It

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  • Heat oven to 425ºF.
  • Cut avocados lengthwise in half; remove and discard pits. Scoop flesh from avocado halves, leaving 1/4-inch-thick shells. Chop removed avocado flesh; place in medium bowl. Reserve for later use.
  • Place avocado shells, cut sides up, in shallow baking dish. If necessary, place small crumpled sheets of foil between shells to make them stand level in baking dish. Slip 1 cracked egg into each avocado shell.
  • Bake 25 to 30 min. or until egg whites are set and yolks are cooked to desired doneness. Meanwhile, add tomatoes, cilantro, peppers and dressing to chopped avocados; mix lightly.
  • Spoon avocado mixture over eggs; sprinkle with cheese.

Special Equipment Needed

Shortcut

Substitute 1/2 cup fresh pico de gallo for the tomatoes, cilantro and peppers.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 280
Total fat 23g
Saturated fat 5g
Cholesterol 190mg
Sodium 220mg
Carbohydrate 12g
Dietary fiber 8g
Sugars 3g
Protein 10g
% Daily Value
Vitamin A 25 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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