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Eggs In Avocados Recipe
|Ripe avocados||2 Large|
|Mild taco sauce/Chili sauce||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Tomato||1 Large, chopped|
|Sour cream/Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1984 Calories from Fat 1458
% Daily Value*
Total Fat 171 g262.8%
Saturated Fat 44.2 g221%
Trans Fat 0 g
Cholesterol 946.3 mg
Sodium 1352.3 mg56.3%
Total Carbohydrates 83 g27.8%
Dietary Fiber 56.1 g224.5%
Sugars 14.7 g
Protein 57 g113.2%
Vitamin A 98.3% Vitamin C 184.8%
Calcium 71.4% Iron 49.9%
*Based on a 2000 Calorie diet
Trim a thin slice from rounded side of avocado halves so they do not roll.
Place, cut side up, in casserole.
Spoon 1/2 tablespoon taco sauce into each half.
Break egg into each half.
Sprinkle with salt and pepper.
Preheat oven to 375°F.
Bake 25 to 30 minutes, or until eggs are desired doneness.
Spoon some of the tomato onto each avocado half.
Combine sour cream and lemon juice; spoon over tomatoes.
Sprinkle with cheese.