¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.
This Heart-Check Certified recipe is brought to you by American Egg Board.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
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
-
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
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Preheat oven to 425°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.