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Avocados have taken the culinary world by storm, earning their place as a superfood in various diets, including keto, paleo, and vegan. Their versatility allows them to shine in numerous dishes, from salads and smoothies to desserts and, of course, breakfast creations like Zesty Avocado Egg Cups. As more people become aware of the importance of healthy fats in their diets, avocados have surged in popularity due to their high content of monounsaturated fats, which are known to support heart health.

Low-Carb Breakfast Recipe

Discover a tasty and nutritious breakfast with Zesty Avocado Egg Cups! This easy recipe combines creamy avocados and perfectly baked eggs, making it a hit among health-conscious eaters. Avocados provide healthy fats, vitamins, and fiber, while eggs deliver high-quality protein and essential nutrients. Customize with your favorite spices or garnishes for added flavor. Perfect for busy mornings or brunch gatherings, these cups are both satisfying and delightful!
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Ingredients
  

2 large avocados

4 large eggs

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp paprika (smoked if preferred)

2 tbsp fresh chives, chopped (or green onions)

1 oz feta cheese, crumbled (optional)

Chili flakes (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Avocados: Cut the avocados in half and remove the pit. If the pit leaves a small indentation, scoop out a little extra flesh to create enough space for the egg. You can save the scooped-out avocado for another recipe or enjoy it as a side.

      Position the Avocado Halves: Place the avocado halves in a muffin tin or directly on a baking sheet, ensuring they are stable and will not tip over.

        Crack the Eggs: Carefully crack one egg into each half of the avocado, letting the egg white fill up the bottom and the yolk sit on top. If needed, you can discard a little of the egg white if they overflow.

          Season: Sprinkle the eggs with salt, black pepper, and paprika. If using, crumble feta cheese on top and add chopped chives.

            Bake: Place the avocado egg cups in the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny, or to your desired doneness.

              Garnish: Remove from the oven and sprinkle with chili flakes for a little heat, if desired.

                Serve: Allow to cool for a minute before serving. Enjoy warm!

                  Prep Time, Total Time, Servings: 10 min | 25 min | 2 servings