*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really enjoyed this for breakfast. What I wasn't prepared for is an uncooked egg. Generally, I like my eggs cooked hard, but with the texture of the avocado, I didn't even notice that the yolk wasn't completely cooked through. When prepping, I simply used an egg separator to keep the yolks intact. And to keep the avocado halves from tipping, I sliced off just enough of the skin so that it created a flat surface. Set the avocado half in the pan and voila - it doesn't tip! Quick, easy, and nutritious - I will definitely be making this one again!
Wow, I have just found my new go to breakfast. These were absolutely awesome. The buttery creaminess of the avocado and the richness of the egg make for a perfect combination. I only keep large eggs on hand so I did scoop out some of the avocado to accommodate the egg. Equally as good with or without the bacon.
I seasoned the avocado first and then after I added the egg, I seasoned the egg. This made all the difference I have tried this recipe once before but I only seasoned after I added the egg and it did not have much flavor. however this one turned out delicious!
This is a wonderful change for breakfast or any time of day. I did change things up a bit. I only used Himalayan salt and Telly cherry pepper and a little dab of real butter on each egg. No herbs and no pork! It has such a wonderfull creamy texture and the flavor was very rich and satisfying. My husband said it felt like he was eating a a five star resort but even better.;) This is a keeper for sure. I like the idea of having the cherry tomatoes and maybe some baked paprika along with it.
Loved this- put grape tomatoes next to avocados in the pan to hold them in place. The roasted tomato was great with it. Added fresh cilantro at the end instead of parsley - but this is an awesome combination!
I'm a convert! Absolutely fabulous. However, if you assume you'll be able to fit in two egg yolks and any of the egg whites you'll either have to use a) monstrous avocados or b) quail eggs. Otherwise, be prepared to spoon out some of the avocado to accommodate the eggs. Then just add back mixed with some pico de gallo and top your eggs that way. Superb. One star mark down is just due to directions missing one point.