Avocado-Stuffed Egg Cups

Name: Avocado-Stuffed Egg Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 large eggs; 2 medium, halved and pitted avocados; 2 tbsp, chopped fresh chives; 1 tbsp olive oil; 1/4 tsp salt; 1/8 tsp black pepper

Crisp-topped egg cups filled with creamy avocado and fresh herbs, baked to perfection for a satisfying keto breakfast.

Cuisine: American

Category: Breakfast

Prep: 15 minutes. Cook: 15 minutes.

Serves 6.

Ingredients

6 large eggs
2 medium, halved and pitted avocados
2 tbsp, chopped fresh chives
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F (190°C). Place 2 medium, halved and pitted avocados cut-side up on a parchment-lined baking sheet.
Step 2: Crack one large egg into each avocado half, then drizzle each with 1/2 tsp olive oil. Sprinkle the entire baking sheet with 1/4 tsp salt and 1/8 tsp black pepper.
Step 3: Bake for 15-18 minutes until egg whites are set and yolks are still slightly runny.
Step 4: Sprinkle with 1 tbsp chopped fresh chives and serve immediately.