2019-09-01_Louisiana_Cookin

NUTRITIONINFORMATION:PerServing:¼ ofrecipe;Calories:260;Totalfat:23g;Saturatedfat:3.5g;Polyunsaturatedfat:2g;Monounsaturatedfat:7g;
Cholesterol: 186mg; Sodium: 140mg; Carbohydrates: 8g; Dietary fi ber: 3g; Protein: 9g; Sugar: 0g; Vitamin A: 81mcg; Vitamin D: 1mcg; Folate: 24mcg;
Calcium: 30mg; Iron: 1.9mg; Choline: 147mg; Potassium: 425mg

This recipe is a good source of protein, iron and dietary fi ber.

INGREDIENTS
2 medium-size, fi rm, ripe avocados
2 tbsp. olive oil

4 large EGGS
Salt and Pepper

1⁄2 tsp. ground pepper
1⁄4 cup chopped fresh parsley

DIRECTIONS

1. PREHEAT oven to 375°F. LINE a baking sheet with
   aluminumfoil.FORM4 circularringsoutofaluminumfoil

tousein keepingtheavocadosuprightforprepping and baking.

2. SLICE the avocados and remove the pits. PLACE
   avocados inside the foil rings on the baking sheet and
   BRUSH with olive oil. SCOOP out a hole where the pit
   was. Hole should be large enough to hold one broken egg.


3. BREAK an egg into the center of each of the avocados,
   being careful to keep the yolks intact. SPRINKLE with salt
   and pepper.


4. BAKE until egg whites are completely set and yolks begin
   to thicken but are not hard, about 15 minutes.


5. TOP with parsley and ground pepper and serve.

Dude’sDude’s Baked Avocado EggsBaked Avocado Eggs

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Makes: 4 servings

http://www.laeggs.com

Louisiana Department of

Agriculture & Forestry

Mike Strain DVM Commissioner

INSIDER INFORMATION

Picture perfect baked avocado eggs: Separate egg whites from yolk. Using a spoon, fi rst add the yolk to the avocado hole,

then add the egg whites to just cover the yolk. Slice off a small piece of the bottom of avocado to make it stand up straight.

Large size muffi n tins can be used in place of a baking sheet and foil to keep them straight up and easier to fi ll.