Try this Baked Eggs in Avocados with Salsa for a bright, veggie-filled take on eggs. Using avocado halves as a cooking vessel, Baked Eggs in Avocados with Salsa are a treat when topped with fresh-made salsa and a sprinkle of cheese!
What You Need
Original recipe yields 4 servings
2 large avocados
1/2 cup chopped tomatoes
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped fresh jalapeño peppers
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
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.
Substitute 1/2 cup fresh pico de gallo for the tomatoes, cilantro and peppers.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.