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October 20, 2020 <600 calories/serving

Avocado Baked Eggs with Shaved Brussels Salad

Avocado baked eggs with Brussel sprout salad
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Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Course: Breakfast
Servings: (click to scale)

Ingredients

  • 1/8 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 cup fresh Brussels sprouts sliced
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 4 ea avocados
  • 8 ea egg
  • 2 spray cooking spray
  • 1/4 cup shredded cheddar cheese shredded

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Instructions

  • Slice the Brussels very thinly, on a mandolin or by hand. Mix the Brussels with oil, lemon juice, salt and pepper in a bowl. Mix well and set aside.
  • Spray a baking sheet with pan spray. Cut each avocado in half along the wide side and remove seeds.
  • Place avocados on baking sheet seed side up. If the avocado doesn't sit still, slice a small piece from the underside to create a flat base. Break an egg into each of the avocado halves.
  • Place into a 400F degree oven for 10 minutes and turn once. Top each avocado half with 1/2 tablespoon of cheese and bake for 5 more minutes or until the egg yolk and white are firm.
  • Top avocado halves with 1/2 Cup of the Brussels Salad for each serving (2 avocado halves).

Nutrition

Calories: 490kcal | Carbohydrates: 22g | Protein: 18g | Fat: 40g | Saturated Fat: 8g | Sodium: 260mg | Fiber: 14g | Sugar: 3g
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Categories: <600 calories/serving

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