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860 kcal
25 min.
Recipe for Baked avocado with egg and with salad
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Unlock Fitatu PremiumNaN g
860 kcal
2 kcal
859.8
21.4g
81.9g
12.3g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tomatoes cherry2× handful (200 g)
- Avocado1× piece (150 g)
- Eggs chicken2× portion (120 g)
- Olive oil4× tablespoon (40 g)
- Arugula1× cup (20 g)
- Mustard, smooth1× teaspoon (10 g)
- Lemon1× slice (10 g)
- Garlic1× clove (5 g)
- Salt4× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Baked avocado with egg and with salad
1. Heat the oven to 180C.
2. Cut the avocado in half lengthwise to form two boats. Remove the stone and use a spoon to slightly enlarge the resulting hole.
3. Season the avocado with salt, pepper and grated garlic, drizzle with lemon juice.
4. Place the avocado in a casserole dish so that it won’t fall over. Crack the egg into it. Bake for around 20-25 min until the white sets but the yolk is still liquid.
5. Arrange the rocket and halved cocktail tomatoes on a plate. Pour over the dressing made from olive oil and French mustard.
6. Serve the avocado along with the salad.
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