Baked avocado with egg and bacon makes a fantastic dish for breakfast or brunch. An added bonus—it doesn’t take much to prepare while offering a great deal of nutritional value.
I love avocado and believe that you can add it to pretty much any dish. If you’re like most people, you’re probably eating more avocado than ever before. But how much of this fruit should you be eating each day?
To answer that question, let’s take a look at what’s in avocado from a nutritional standpoint. Yes, avocado has a fair amount of fat content; however, it’s monounsaturated fat, the healthiest kind. Depending on size, a single avocado supplies somewhere between 250 and 280 calories. That’s a lot of calories, especially if you are adding it to a dish. Of course, eggs have benefits too. They contain a lot of high-quality protein and the turkey bacon is low in calories.
My rule of thumb? Even though it is healthy and good for you, half of an avocado a day is just enough. Even with healthy foods, you have to consider portion sizes. So when making this simple and delicious baked avocado with egg and bacon, share it with a friend!
1/2 Tablespoon extra-virgin olive oil
1 large ripe avocado, sliced in half with pit out
2 medium eggs
small pinch of salt
small pinch of ground black pepper
1 slice turkey bacon, chopped
1 scallion, chopped
Preheat oven to 400F.
Spread 1/2 Tablespoon extra-virgin olive oil on a small baking sheet.
Slice 2 avocados in half, take the pit out. Place avocado halves on baking sheet.
Crack an egg into each avocado half. (The whole egg may not fit, so discard some of the egg whites).
Sprinkle salt, pepper and bacon on top of both avocado and egg.
Bake in the oven for 15 minutes, or until egg is cooked.
Garnish with chopped scallions.