BAKED AV­O­CADO EGGS

Hands-on time: 15 min­utes To­tal time: 30 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - Eggs & Brunch -

It but might you’ll seem love odd how to creamy­bake an and av­o­cado, lus­cious it be­comes af­ter a few min­utes in the oven—es­pe­cially with a ba­con-topped egg nes­tled in the cen­tre. Serve with a dash of hot sauce and a few toast sol­diers for dip­ping into the yolk.

4 strips ba­con

2 av­o­ca­dos, halved and pit­ted

¼ tsp each salt and pep­per

4 eggs

In skil­let, cook ba­con over medium heat, turn­ing once, un­til crisp, about 8 min­utes. Trans­fer to pa­per towel–lined plate to drain. Chop ba­con; keep warm.

Us­ing spoon, scoop out some of the flesh from cen­tres of av­o­ca­dos, leav­ing ½-inch thick walls; re­serve for an­other use. Place

av­o­cado­muf­fin pan halves,to sta­bi­lize;cut side sprin­kleup, in wells with of pinch each of the salt and pep­per. Crack 1 egg into each; sprin­kle with ba­con and re­main­ing salt and pep­per. Bake in 425°F oven un­til whites are set yet yolks are still runny, about 15 min­utes. Let stand for 5 min­utes be­fore serv­ing.

PER SERV­ING: about 247 cal, 10 g pro, 21 g to­tal fat (4 g sat. fat), 8 g carb (0 g di­etary fi­bre, 0 g sugar), 190 mg chol, 359 mg sodium, 518 mg potas­sium. % RD I: 2% cal­cium, 99% iron, 11% vit A, 12% vit C, 32% fo­late.

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