Baked Egg with Avocado, Tomato, and Citrus Salad
This is a protein-packed quick breakfast recipe that will hit both sweet and savory flavors.
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- Servings
- 2 Servings
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- Serving size
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1 egg and ½ salad
Ingredients
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eggs
- 2
- 2
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canola oil (divided)
- 2 tsp
- 2 tsp
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lime juice
- 1 oz
- 28 g
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Kosher Salt
- 1 tsp
- 1 tsp
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black pepper (cracked)
- 1/2 tsp
- 1/2 tsp
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Hass avocado (cubed)
- 2 oz
- 57 g
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large tomato (thinly sliced)
- 1
- 1
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red onion (peeled and thinly sliced)
- 2 oz
- 57 g
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cilantro (finely chopped)
- 1/4 cup
- 1/4 cup
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Directions
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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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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.
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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.
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Remove eggs from oven. Plate salad ingredients first and top with the eggs. Serve.
Reviews
Write a Review-
So easy. And, very yummy, we loved it. Will be making on the regular now. I had never baked eggs, and have been missing out. So glad I learned about baking eggs.
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looks good!