Breakfast "Wilson"

4 Reviews
50% would make this recipe again

egg, avocado, crispbread

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Preparation : 5 min Cooking : 15 min
390 calories/serving

Ingredients

aluminum foil
2 avocados 340 g
4 eggs size large
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 pinch cayenne pepper 0.1 g
2 tsp chives, fresh, finely chopped [optional] 2 g
2 slices whole grain crispbread 20 g

Method

  1. Preheat the oven to 220°C /425°F. Lay a baking sheet with aluminum foil.
  2. Cut the avocados in half lengthwise and remove the stones. Using a spoon, scoop out about one tablespoon of avocado flesh, or more, as needed, creating a small well in the center of each avocado. Arrange the avocados on the baking sheet and fold the foil around them to prevent them from tipping over. As an alternative, you may place each avocado in a ramekin to avoid tipping. Gently crack one egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs. Season with salt, pepper, and Cayenne pepper to taste.
  3. Place into the center of the oven and bake until the egg whites have set but the yolks are still runny, about 15-18 min.
  4. Sprinkle with chopped chives and serve with crispbread.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

390

Fat

29 g

45 %

Saturated 5.9 g
+ Trans 0 g

29 %

Cholesterol

450 mg

Sodium

320 mg

14 %

Carbohydrate

20 g

7 %

Fibre

10 g

40 %

Sugars

2 g

Net Carbs

10 g

Protein

17 g

Vitamin A

22 %

Vitamin C

21 %

Calcium

7 %

Iron

20 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 1 ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 50% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Breakfast | High Iron | High Vitamin D

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