- 2 ripe avocados
- 1 teaspoon curly lettuce leaves
- Salt to taste
- Pepper to taste
- Tomato slices
- Preheat the oven to 200 degrees.
- Halve and pit the avocados. Scoop out the flesh to create a pocket for the eggs.
- Arrange the avocados on rimmed baking dish and carefully crack the eggs into avocados.
- Bake until the eggs are just set, about 12-15 minutes.
- Serve in bowls lined with lettuce leaves and tomato slices
Calories 334 calories/avocado
Total Fat – 29 g
Protein 4.69 g