Spicy Sriracha Baked Avocado Eggs

Calories

190 Per Serving

Protein

8g Per Serving

Fiber

5g Per Serving

Calories		190
Total Fat		15.0 g
	Saturated Fat	3.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.2 g
	Monounsaturated Fat	8.5 g
Cholesterol		185 mg
Sodium		180 mg
Total Carbohydrate		7 g
	Dietary Fiber	5 g
	Sugars	1 g
Protein		8 g

Dietary Exchanges
1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings 4 Serving Size 1/2 avocado with egg (1/4 of recipe)

2 small avocados (halved, pitted)
4 large eggs
1/4 teaspoon black pepper
1 tablespoon Sriracha hot sauce
1 tablespoon finely chopped, fresh cilantro

Directions

Tip: Click on step to mark as complete.

Preheat oven to 425掳F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
Place avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
Crack egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
Drizzle each egg with hot sauce and sprinkle cilantro over top.

This Heart-Check Certified recipe is brought to you by American Egg Board.

Spicy Sriracha Baked Avocado Eggs

Calories

190 Per Serving

Protein

8g Per Serving

Fiber

5g Per Serving

Calories		190
Total Fat		15.0 g
	Saturated Fat	3.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.2 g
	Monounsaturated Fat	8.5 g
Cholesterol		185 mg
Sodium		180 mg
Total Carbohydrate		7 g
	Dietary Fiber	5 g
	Sugars	1 g
Protein		8 g

Dietary Exchanges
1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings 4 Serving Size 1/2 avocado with egg (1/4 of recipe)

2 small avocados (halved, pitted)
4 large eggs
1/4 teaspoon black pepper
1 tablespoon Sriracha hot sauce
1 tablespoon finely chopped, fresh cilantro

Directions

Tip: Click on step to mark as complete.

Preheat oven to 425掳F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
Place avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
Crack egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
Drizzle each egg with hot sauce and sprinkle cilantro over top.

This Heart-Check Certified recipe is brought to you by American Egg Board.

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