Avocados are an excellent source of healthy fats, and in this recipe they serve as a little boat for half of a scrambled egg. Enjoy as a nutritious, on-the-go breakfast or snack.
Preheat the oven to 425 degrees F.
Flip each avocado side over and slice off enough of the skin so that the rounded side will sit flat when the fleshy side is up.
Place the avocados, fleshy side up Crack some salt into each hole.
Whisk the eggs in a bowl and divide them between the avocados holes.
Sprinkle the avocados with salt, pepper and or the seasoning of your choice.
Bake for 18-25 minutes, until the eggs have fully set.
Nutritional Analysis: One serving equals: 176 calories, 15g fat, 35mg sodium, 8g carbohydrate, 8g fiber, and 6g protein