Keto Baked Avocado And Eggs Recipe

Name: Keto Baked Avocado and Eggs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 150 g Spring Onion (Kandychi Path); 1 pc Avocado Hass Imported; 100 g D'Lecta Parmesan Extra Hard Cheese Block; 6 pcs White Eggs; 1 kg Puro Healthy Salt (Sendha Namak); 50 g On1Y Black Peppercorns With Grinder; 50 g Black Pepper

Fusion cuisine

About this recipe

A satisfying and nutritious keto-friendly dinner featuring baked avocados filled with eggs, topped with Parmesan cheese and fresh chives for a burst of flavor.

Ingredients

150 g Spring Onion (Kandychi Path)
1 pc Avocado Hass Imported
100 g D'Lecta Parmesan Extra Hard Cheese Block
6 pcs White Eggs
1 kg Puro Healthy Salt (Sendha Namak)
50 g On1Y Black Peppercorns With Grinder
50 g Black Pepper

Instructions

1. Preheat your oven to 400°F on the 'Bake' setting.
2. Carefully halve the avocados and remove the pits. If the pits are small, scoop out a portion of the avocado flesh to create enough space for the egg.
3. Place the halved avocados on a baking sheet. Crack one egg into each avocado half, ensuring the yolk and whites fit snugly in the hollowed-out area. Sprinkle each egg with a pinch of salt and freshly cracked black pepper.
4. Bake the avocados in the oven for about 15 minutes, or until the egg whites are fully set and the yolks are cooked to your desired consistency.
5. Remove the avocados from the oven and carefully transfer them to serving plates. Top each baked avocado with 1 tablespoon of grated Parmesan cheese and 1 tablespoon of chopped spring onion. Serve immediately for a warm and comforting keto dinner.