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Baked Egg with Avocado, Tomato, and Citrus Salad
2servings
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Adobe Stock
How to Make Baked Egg with Avocado, Tomato, and Citrus Salad
This is a protein-packed quick breakfast recipe that will hit both sweet and savory flavors.
2servings
1 egg and ½ salad
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Step-By-Step Instructions:
- Preheat oven to 400°F.
- Crack each egg into a separate bowl without breaking the yolks. Set aside.
- Preheat small ovenproof pan and add 1 Tsp. canola oil. Add eggs, and immediately transfer pan to the oven. Cook for about 2-5 minutes, or until eggs reach desired doneness.
- In a small bowl add remaining canola oil, lime juice, salt and pepper, and whisk ingredients together to create the dressing. Add avocado, tomato, red onion and cilantro to the dressing and toss.
- Remove eggs from oven. Plate salad ingredients first and top with the eggs. Serve.
Nutrition facts
2 Servings
-
Serving Size
1 egg and ½ salad
- Amount per serving Calories 190
-
Total Fat
8g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 185mg
- Sodium 80mg
-
Total Carbohydrate
11g
- Dietary Fiber 4g
- Total Sugars 4g
- Added Sugars 0g
- Protein 8g
- Potassium 500mg
- Phosphorous 0mg
Ingredients
eggs
2
canola oil (divided)
2 tsp
lime juice
1 oz
Kosher Salt
1 tsp
black pepper (cracked)
1/2 tsp
Hass avocado (cubed)
2 oz
large tomato (thinly sliced)
1
red onion (peeled and thinly sliced)
2 oz
cilantro (finely chopped)
1/4 cup
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