Serves 4 / Prep time: 10 minutes / Cook time: 20 minutes
These pale green egg-filled fruits are a lovely light breakfast and the perfect keto macro to start the day. The avocados should be ripe but still firm so they hold together when baked. Avocados are very high in healthy fats, about 25 grams per cup, and are packed with antioxidants. The best way to peel an avocado is to nick the peel and remove it by hand. The greatest concentration of phytonutrients is in the darker flesh right next to the peel.
2 avocados, peeled, halved lengthwise, and pitted
4 large eggs
1 (4-ounce) chicken breast,
cooked and shredded
¼ cup Cheddar cheese
Freshly ground black pepper
Sea salt
1. Preheat the oven to 425°F.
2. Take a spoon and hollow out each side of the avocado halves until the hole is about twice the original size.
3. Place the avocado halves in an 8-by-8-inch baking dish, hollow-side up.
4. Crack an egg into each hollow and divide the shredded chicken between each avocado half. Sprinkle the cheese on top of each and season lightly with the salt and pepper.
5. Bake the avocados until the eggs are cooked through, about 15 to 20 minutes.
6. Serve immediately.
PREP TIP
Cooked chicken breast is very handy for many recipes, so bake 4
or 5 breasts at the beginning of the week and store them in a sealed plastic bag in the refrigerator after they are completely cooled. Cooked chicken will keep for up to 5 days in the refrigerator.
PER SERVING
Calories: 324; Fat: 25g; Protein: 19g; Carbs: 8g; Fiber: 5g;
Net Carbs: 3g; Fat 70%/ Protein 20%/ Carbs 10%