Baked Avocado with Egg

Baked Avocado with Egg is a delightful low-carb Japanese breakfast that combines the creamy richness of avocado with a perfectly baked egg. This simple yet elegant dish is not only nutritious but also visually appealing, making it a great start to your day.

Ingredients

• Avocado - 1 large
• Egg - 2 large
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chopped green onions - 1 tablespoon
• Nori sheets - for garnish (optional)

Steps

1. Preheat your oven to 190°C (375°F).
2. Cut the avocado in half and remove the pit, creating a well in the center of each half.
3. Place the avocado halves in a baking dish, making sure they are stable and won't tip over.
4. Crack one egg into each avocado half, being careful not to break the yolk.
5. Drizzle soy sauce and sesame oil over the eggs and avocado.
6. Season with salt and black pepper to taste.
7. Bake in the preheated oven for about 15-20 minutes or until the egg whites are set but the yolks are still slightly runny.
8. Remove from the oven and sprinkle with chopped green onions and nori sheets if using.
9. Serve warm, enjoying the creamy avocado with the baked egg.

Nutrition

• Calories: 290
• Protein: 12 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.15 L

Health Benefits

• Rich in healthy fats, which can promote heart health.
• High in fiber, aiding in digestion and helping to keep you full.

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