Baked Eggs And Avocados Recipe
Servings: 2
Ingredients
- 1 Tbsp. Unsalted butter
- 4 x thin slices Prosciutto (4 to 6 ounce total)
- 1 Tbsp. Grated parmesan cheese
- 1 x Avocado peeled, and cut into 1/2" slices
- 2 Tbsp. Lowfat sour cream
- 4 x Large eggs Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Minced basil
Directions
- Preheat oven to 450 degrees.
- Dot 2 ramekins with butter and then proportionately layer the prosciutto on top. Sprinkle both with the parmesan cheese. Scatter the avocado between the two ramekins, and then dot each with lowfat sour cream. Break 2 Large eggs into each ramekin and then season with salt and pepper. Sprinkle with basil.
- Place the ramekins in a shallow roasting pan. Pour boiling water into the pan to reach 3/4 of the way up the ramekins. Place in the oven and bake till the egg whites are milky and the yolks are set, about 10 to 12 min. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 2 servings | |
| Calories 194 | |
| Calories from Fat 167 | 86% |
| Total Fat 18.82g | 24% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 53mg | 2% |
| Potassium 354mg | 10% |
| Total Carbs 6.27g | 2% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.9g | 1% |
| Protein 2.66g | 4% |
