Baked Egg with Avocado, Tomato, and Citrus Salad

Baked Egg with Avocado, Tomato, and Citrus Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Adobe Stock.

This is a protein-packed quick breakfast recipe that will hit both sweet and savory flavors.

  • Servings
    2 Servings
  • Serving size
    1 egg and ½ salad
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 egg and ½ salad
  • Amount per serving Calories 190

  • Total Fat 8g
    • Saturated Fat 2.5g
  • Cholesterol 185mg
  • Sodium 80mg
  • Total Carbohydrate 11g
    • Dietary Fiber 4g
    • Total Sugars 4g
  • Protein 8g
  • Potassium 500mg

Choices/Exchanges: 2 Fat, 2 Vegetable



  • eggs
  • 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)
  • red onion (peeled and thinly sliced)
    2 oz
  • cilantro (finely chopped)
    1/4 cup


  1. Preheat oven to 400°F.

  2. Crack each egg into a separate bowl without breaking the yolks. Set aside.

  3. 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.

  4. 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.

  5. Remove eggs from oven. Plate salad ingredients first and top with the eggs. Serve.

  • Recommended

    looks good!