Avocado Bacon and Eggs

This recipe was a great find. I loved the creaminess of the yolk and avocado mixture. The lime juice was also detectable, which we enjoyed. I only made 3 hard-boiled eggs and used all the yolks in the recipe. Yes, I did have extra filling, but I just finished it on a cracker or two. The one change I made was an optional item. Instead of the dash of hot sauce, I added a sprinkle of the cayenne pepper. Eggs were delish, and a definite keeper in this house.

This recipe turned out great! The flavors are good together, but I added a second squeeze of lime and a touch more cayenne to kick it up a notch. The only thing is that I made them a day before and they turned a really ugly green. The lime juice didn't help to preserve the color much.
Avocado Bacon and Eggs


1 medium Avocado
2 eggs
1 piece of cooked bacon, crumbled
1 TB of low-fat cheese
pinch of salt

  • Preheat oven to 425.
  • Begin by cutting the avocado in half and removing the pit.
  • With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  • Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  • Cook for 14-16 minutes. Serve warm.

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