Keto Eggy Avocados & Bacon
How fun are these little guys?! If you're tired of the same old morning routine or just trying to eat healthier and/or on a Keto diet, this is an excellent recipe. They're easy to make, super tasty, and a great way to start your day off right.
Being on a Keto diet, my husband and I eat a lot of eggs... and So this was something I had always wanted to try to mix things up.. and surprisingly, it was simple to make and customize. And now, it's a staple breakfast in my kitchen!
As you can see from above, first thing you need to do is scoop out some of the avocado flesh. Try to make the inside as level as possible. Then, cut a little sliver off the bottoms of each avocado half so that they lay flat. Because I had these Persian cucumbers that I absolutely adore, I figured I would make a "guacamole" mixture using some rede onion, citrus juice, and cilantro. (All things I just happened to have in my fridge). The bacon I used is pre-cooked, microwaveable bacon. Of course, fresh bacon would be amazing, IF you have the time to make it. OR you can simply omit the bacon if you're not a fan. I used some cheddar cheese to sprinkle on top of the eggs.
Season the avocados with salt and pepper to taste as well as your eggs. After you add the eggs, sprinkle with cheese if you like. I had cheddar in the fridge. Use whatever cheese you have!
***I separated the yolk from the egg whites and added the yolk first to the avocado boat, then poured the egg whites on top. This ensures the yolk sits in the deepest part of the avocado and doesn't slide to the front.
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Bake for 14-18 mins on a sheet pan. (14 mins for a slightly runny yolk, 15-18mins for a firmer center) |
Ingredients:
- 2 avocados (halved lengthwise and seeded)
- 4 large eggs
- 1 Tbsp cilantro chopped + extra for garnish
- 2 Tbsp red onion (diced)
- 1 Tbsp lemon or lime juice
- 6 slices of bacon (I used pre-cooked bacon and microwaved to heat)
- 1/2 cup cucumber (diced) ( I love to using Persian or English cucumbers)
- 1/3 cup cheddar cheese (or any cheese variety you prefer)
- Salt and pepper to taste
Directions:
- Preheat oven to 425 degrees F. Lightly oil or use a non-stick spray to grease a sheet pan.
- Half your avocados lengthwise and remove the seed. Scoop out about a tablespoon or so of avocado flesh to create a small well inside each half. Try to make it level inside the halves.
- Turn each half over and cut a little slice off the bottom so that the avocado lays flat and doesn't roll around on you. Transfer to the greased sheet pan.
- Sprinkle each avocado with salt and pepper to taste. Crack an egg into each avocado, keeping the yolk intact. Add a little more salt and pepper to taste.
- Sprinkle each avocado with cheese.
- Bake the avocados for 13-18 minutes. The egg whites should be set but the yolks are still somewhat soft and runny. ***If you prefer a runny yolk, check on them after 14 minutes. Leave in longer for a more firm yolk.
- In the meantime while the avocados are baking, combine reserved avocado flesh, diced red onion, cucumber, cilantro, and lemon or lime juice, and salt and pepper to taste.
- When the baked avocados are done and slightly cooled, lay your bacon across each half in a criss-cross pattern and scoop your avocado guac mixture on top of each half. Garnish with more cilantro and serve warm!
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