Try our Baked Eggs in Avocados with Salsa for a bright, veggie-filled take on eggs. Using avocado halves as a cooking vessel, these Baked Eggs in Avocados with Salsa are a treat when topped with fresh-made salsa and a sprinkle of cheese!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 large avocados
1/2 cup chopped tomatoes
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped fresh jalapeño peppers
2 Tbsp. Kraft Italian Zesty Lime Dressing
2 Tbsp. Cracker Barrel Crumbled Feta Cheese
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How do I make it ?
Heat oven to 425ºF.
Cut avocados lengthwise in half; remove and discard pits. Scoop flesh from avocado halves, leaving 1/4-inch-thick shells. Chop removed avocado flesh; place in medium bowl. Reserve for later use.
Place avocado shells, cut sides up, in shallow baking dish. If necessary, place small crumpled sheets of foil between shells to make them stand level in baking dish. Slip 1 cracked egg into each avocado shell.
Bake 25 to 30 min. or until egg whites are set and yolks are cooked to desired doneness. Meanwhile, add tomatoes, cilantro, peppers and dressing to chopped avocados; mix lightly.
Spoon avocado mixture over eggs; sprinkle with cheese.
Kraft Kitchen Tips!
Substitute 1/2 cup fresh pico de gallo for the tomatoes, cilantro and peppers.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 4.5 g
Cholesterol 190 mg
Sodium 180 mg
Carbohydrate 11 g
Fibre 7 g
Sugars 2 g
Protein 9 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.