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Baked Egg with Avocado, Tomato and Onion Salad
10 min prep time
5 min cook time
2servings
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Adobe Stock
How to Make Baked Egg with Avocado, Tomato and Onion Salad
This is a protein packed quick breakfast filled with savory southwestern flavors.
10 min prep time
5 min cook time
2servings
1 egg and 1/2 cup salad
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Step-By-Step Instructions:
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Preheat oven to 400°F.
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Crack each egg into a separate bowl without breaking the yolks. Set aside.
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Spray a small ovenproof non-stick pan with cooking spray and preheat. Add eggs, and immediately transfer pan to the oven. Cook for about 2–5 minutes, or until eggs reach desired doneness.
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In a small bowl add 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.
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Remove eggs from oven. Plate salad ingredients first and top with the eggs. Serve.
Nutrition facts
2 Servings
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Serving Size
1 egg and 1/2 cup salad
- Amount per serving Calories 150
- % Daily value*
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Total Fat
10g
13%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 270mg 12%
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Total Carbohydrate
8g
3%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 430mg 9%
Ingredients
eggs
2 large
nonstick cooking spray
1 spray, 0.25g
canola oil
1 tsp
lime juice
2 tbsp
Kosher Salt
1/4 tsp
black pepper (cracked)
1/2 tsp
Hass avocado (cubed)
1/4 whole
tomato(es) (thinly sliced)
1 large
red onion (peeled and thinly sliced)
1/4 cup
cilantro (finely chopped)
1/4 cup
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