Baked avocado with egg and feta
Avocado halves baked with an egg in the hollow, feta and cherry tomatoes: a warm low-carb breakfast with 20 g protein and just 7 g carbs per serving, ready in 20 minutes.
Ingredients
- 1avocado(ripe, halved and pitted)
- 2egg(small, ideally size S)
- 20 gfeta
- 50 gcherry tomatoes(halved)
- 2 ½ gchives(finely sliced)
- ½ pinchchilli flakes
Instructions
- 1
Preheat the oven to 200 °C (top/bottom heat).
- 2
Halve the 1 avocado, remove the pit and scoop out a little flesh so each hollow is big enough to hold an egg. Sit the halves in a baking dish so they prop each other up and nothing spills.
- 3
Carefully slide one of the 2 egg into each hollow. If a hollow is small, drop the yolk in first and add only as much white as fits.
- 4
Season with salt and pepper and bake for 13 to 15 minutes, until the white is set and the yolk still slightly soft.
- 5
Crumble the 20 g feta over the top and scatter the 50 g cherry tomatoes.
- 6
Finish with 2 ½ g chives and ½ pinch chilli flakes and serve straight away.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 144 kcal | 460 kcal |
| Protein | 6 g | 20 g |
| Carbs | 2 g | 7 g |
| Fat | 12 g | 37 g |
| Fiber | 3 g | 10 g |
Frequently asked
Why does the egg sometimes overflow?
The avocado hollow is often too small for a whole egg. Scoop out a little flesh, use small eggs (size S) and, if needed, add just the yolk plus a little white.
Is this really low carb?
Yes. Most of the carbs in an avocado are fibre, so only around 7 g of usable carbs remain per serving, alongside 10 g of fibre and 20 g of protein.
Can I make it ahead?
It tastes best fresh from the oven, when the avocado is warm and creamy. Reheated it turns slightly bitter, so serve it straight away rather than planning it for meal prep.
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