BAKED****Baked Avocado Eggs with Arugula, Basil & Cherry Tomato Salad

By Unblond1

05/05/16 - Had as a weekend lunch. This was very good, although I found there was too much avocado and the egg white stayed watery inside the avocado. Better way to do this might be to just poach the egg and throw a few pieces of avocado into the salad. I used my jalapeno lime dressing, which was great.

Ingredients

• 1/2 firm ripe avocado, halved and pitted
• 1 egg
• 1 cup spinach/arugula blend
• 10 cherry tomatoes
• 2 tablespoons torn or slivered basil
• juice of 1/2 lime or 1/4 lemon
• 1 teaspoon EVOO
• 1 teaspoon pepperoncini picante
• salt and pepper to taste

Details

Servings 1

Preparation

Step 1

Using a spoon, scoop out some of the avocado flesh, leaving 1/2-inch thick walls; reserve flesh for salad.

Carefully scoop avocado half from its shell and place, cut side up, in a small baking dish to stabilize; sprinkle with salt and pepper. Crack the egg into a small dish and pour into the avocado half (leaving excess white behind if it won't fit); sprinkle with additional salt and pepper.

Bake in 425 F oven until white is just set and yolk is still runny, about 15 minutes.

Meanwhile, mix citrus juice with olive oil and peppers in bottom of a salad bowl. Add arugula, tomatoes, remaining avocado, diced and basil. Toss and season to taste with salt and pepper.

Plate and top with the egg-stuffed avocado.

NUTRITION:

Calories 308.8
Total Fat 23.6 g
Saturated Fat 4.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 11.9 g
Cholesterol 195.0 mg
Sodium 125.2 mg
Potassium 1,174.6 mg
Total Carbohydrate 19.7 g
Dietary Fiber 8.5 g
Sugars 1.1 g
Protein 10.4 g