Spicy Avocado Egg Cup Recipe

Recipe Found at So Nourished Recipes

By Amanda Bochain


Eggs and avocados are a necessity on the keto diet cuisine. This recipe is a great new way to enjoy avocados and eggs! When your breakfast needs a little more excitement and variety, give this recipe a try!


Avocado and Eggs with a Twist


The first part of this recipe that is exciting and fun is that the avocado skin acts as a bowl, holding the eggs and avocado inside. It is like eating from a little avocado boat! So how do you get to that boat? It is actually quite easy. Once the avocado is cut in half and the pit is removed, you will scoop out just a little bit of the avocado flesh to make the opening in the avocado a little bit bigger. The avocado you scoop out can be eaten right away as you will not need it in the recipe. You can also mash it up with a little salt, pepper, and lemon juice and then use the mix as a simple guacamole to top these spicy eggs bowls. Don’t let even the tiniest bit of avocado go to waste!


Once you have made your avocado bowls, you will fill them up with the egg mix. To give this meal a nice kick of spice, we have added jalapeno and red pepper flakes to the mix. Of course, you can simply skip both of these to make a more mild version. If you want it even stronger or more flavorful, sprinkle some fajita seasoning into the eggs before you beat them.

Whisking the eggs before pouring them into the avocado shell is another thing that will set this recipe apart from other keto egg creations you have tried. Often times, eggs are left whole then fried or baked with the yolk intact. Whisking everything together gives the eggs a little extra fluff and a very different taste. It is amazing how much of a difference a quick whisk can make!

If you are really a big fan of the soft yolk, simply crack the egg into the center of the avocado and then sprinkle all the seasonings over the top. You can also go a step further and separate the egg white from the yolk, whisk all the seasonings into the egg white and then sliced the whole yolk back into the egg white, keeping that soft, tasty yolk intact. Any way you choose will be delicious!


The scrambled spicy eggs are baked inside the avocado shell and then topped with cheese and baked again. Once cooked, you will have a picture-worthy breakfast, covered in melted cheese and full of keto goodness. Grab a spoon or fork and scoop the eggs and avocado right out of the avocado bowl! What a perfect little meal in a perfect little vessel! Enjoy.


Ingredients

  • 2 large avocados

  • 4 eggs, whisked

  • 1/4 tsp salt

  • 1/4 tsp ground black pepper

  • 1/4 tsp red pepper flakes

  • 2 tbsp minced jalapeno

  • 1/4 cup shredded cheddar cheese

  • 2 tbsp fresh chives chopped

Instructions

  1. Preheat your oven to 400 degrees F.

  2. Cut both avocados in half and remove and discard the pits.

  3. Scoop out about another 2 Tbsp of the avocado flesh, making the hole in the center larger. You should be able to fit about 3 TBSP inside the hole. Place the avocado halves on a lined sheet tray with the hole side up.

  4. In a small bowl, whisk together the eggs, salt, black pepper, pepper flakes and jalapeno.

  5. Pour the egg mix into the center of each avocado, filling the avocado hole to the top.

  6. Carefully place the tray in the oven and bake for 7 minutes.

  7. Remove the tray from the oven, sprinkle the cheese across each avocado and return to the oven to cook for another 5 minutes to melt and brown the cheese. Cook slightly longer if you like your eggs more firm (up to 8 minutes)

  8. Sprinkle the cooked eggs with the chives and serve while warm



MACROS PER SERVING:

• 272 Calories

• 26g of Fat

• 11g of Protein

• 3g of Net Carbs


Amanda Bochain is a professionally trained chef with over 17 years of culinary experience. She has a bachelors degree in Baking and Pastry Arts Management and owned her own bakery for several years. She is a mom to two young girls who are her official recipe taste testers.

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