Spicy Sriracha Baked Avocado Eggs

Spicy Sriracha Baked Avocado Eggs
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Spicy Sriracha Baked Avocado Eggs

¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.

This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Spicy Sriracha Baked Avocado Eggs

CaloriesCalories

190 Per Serving

ProteinProtein

8g Per Serving

FiberFiber

5g Per Serving
×
Calories 190
Total Fat 15.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 8.5 g
Cholesterol 185 mg
Sodium 180 mg
Total Carbohydrate 7 g
Dietary Fiber 5 g
Sugars 1 g
Protein 8 g

Dietary Exchanges
1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings  4   Serving Size   1/2 avocado with egg (1/4 of recipe)

  • 2 small avocados (halved, pitted)
  • 4 large eggs
  • 1/4 teaspoon black pepper
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon finely chopped, fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
  2. Place avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
  3. Crack egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
  4. Drizzle each egg with hot sauce and sprinkle cilantro over top.

This Heart-Check Certified recipe is brought to you by American Egg Board.

¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.

This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Spicy Sriracha Baked Avocado Eggs

CaloriesCalories

190 Per Serving

ProteinProtein

8g Per Serving

FiberFiber

5g Per Serving
×
Calories 190
Total Fat 15.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 8.5 g
Cholesterol 185 mg
Sodium 180 mg
Total Carbohydrate 7 g
Dietary Fiber 5 g
Sugars 1 g
Protein 8 g

Dietary Exchanges
1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings  4   Serving Size   1/2 avocado with egg (1/4 of recipe)

  • 2 small avocados (halved, pitted)
  • 4 large eggs
  • 1/4 teaspoon black pepper
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon finely chopped, fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
  2. Place avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
  3. Crack egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
  4. Drizzle each egg with hot sauce and sprinkle cilantro over top.

This Heart-Check Certified recipe is brought to you by American Egg Board.