Ingredients and Weight:
- 8 ripe avocados
- 8 large eggs
- 4 oz. bacon, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh herbs (such as basil or oregano)
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
- Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Slice avocados in half and remove the seeds.
- Carefully crack an egg into each avocado half, being careful not to break the yolk.
- Place the avocados in a baking dish and season with salt and pepper.
- Top each avocado with chopped bacon and cherry tomatoes.
- Bake for 30-40 minutes, or until the eggs are cooked through and the bacon is crispy.
- Garnish with fresh herbs before serving.
Nutritional Information:
(Per serving)
- Calories: Approx. 250-300 calories (depending on the size of the avocados and other ingredients)
- Fat: Avocado is a good source of healthy fats, including monounsaturated fatty acids.
- Protein: Eggs are a rich source of protein.
- Fiber: Tomatoes and herbs provide fiber.
Dish Characteristics:
- This dish is a healthy and delicious Paleo-friendly breakfast or light meal option.
- The combination of avocado and egg provides a rich and creamy texture with a crispy bacon topping for added flavor.
- The dish is easy to customize with different toppings and flavors.
User Comments:
- "This dish was amazing! The combination of avocado and egg was so creamy and delicious."
- "I loved the crispy bacon as a topping. It added a nice crunch to the dish."
- "This was a great Paleo-friendly option for breakfast. I will definitely make it again."
Special Precautions and Tips:
- Be careful when cracking the eggs into the avocado halves to avoid breaking the yolk.
- Use ripe avocados for the best flavor and texture.
- Adjust the seasoning to taste, according to your preference.
