Avocado Cheddar Baked Eggs

An avocado half makes a natural cup to bake an egg in. White cheddar and a quick salsa makes a pretty, simple breakfast or brunch for a crowd.


2 ripe avocados
1 plum tomato, finely diced
1 tablespoon chopped fresh cilantro
4 large eggs
salt and freshly ground pepper
1/4 cup grated old white cheddar or Gouda

Per egg: 216 calories, 15.9 g fat, (4.5 g saturated fat, 9.2 g monounsaturated fat, 2.3 g polyunsaturated fat), 193 mg cholesterol, 6.9 g carbohydrate, 9.5 g protein, 4.8 g fiber. 


Preheat the oven to 400˚F.

Halve the avocados lengthwise and remove the pits.

With a small spoon, scoop out a little more of the flesh, making the hole bigger but leaving about half an inch in the skin. Chop the scooped-out avocado and combine it in a small bowl with the tomato, cilantro and a pinch of salt.

Set the avocado halves on a muffin tin, letting the cups hold them steady, or shape a piece of foil to hold each half cut side up on a baking sheet or in a cake pan. Crack an egg into each avocado half, sprinkle with salt, pepper and cheddar.

Bake for 10 minutes, or until the whites are set but the yolks are still soft. Top with a small spoonful of the tomato salsa and serve immediately.

Serves 2-4.