Creamy Avocado Baked Eggs with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Avocado Baked Eggs with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Baked Eggs with Fresh Herbs

Enjoy a velvety, nutrient-packed dish featuring baked eggs nestled in a bed of creamy avocado, accented with a dollop of low-fat cottage cheese, juicy cherry tomatoes, and a burst of fresh herbs. This dish delivers a delightful balance of flavors and textures, perfect for a hearty meal at any time of the day.

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NUTRITION

334kcal
Protein
15.9g
Fat
25.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup low-fat cottage cheese

1/2 avocado

5 cherry tomatoes

1 tsp olive oil

Fresh mixed herbs (parsley, chives, dill)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Halve the avocado and carefully scoop out a bit more flesh if needed to create a slightly larger well for the eggs.

  • 3

    Place the avocado halves in a small baking dish. Crack an egg into each avocado half. If one avocado isn’t enough for all eggs, use a supplementary small ramekin for the extra egg.

  • 4

    Spoon the low-fat cottage cheese evenly over the eggs.

  • 5

    Scatter halved or quartered cherry tomatoes around the avocado and eggs.

  • 6

    Drizzle the teaspoon of olive oil over the dish and season with salt and pepper to taste.

  • 7

    Sprinkle the finely chopped fresh mixed herbs over the top.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust baking time based on your preference).

  • 9

    Remove from the oven and serve immediately.

Creamy Avocado Baked Eggs with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Avocado Baked Eggs with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Baked Eggs with Fresh Herbs

Enjoy a velvety, nutrient-packed dish featuring baked eggs nestled in a bed of creamy avocado, accented with a dollop of low-fat cottage cheese, juicy cherry tomatoes, and a burst of fresh herbs. This dish delivers a delightful balance of flavors and textures, perfect for a hearty meal at any time of the day.

NUTRITION

334kcal
Protein
15.9g
Fat
25.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup low-fat cottage cheese

1/2 avocado

5 cherry tomatoes

1 tsp olive oil

Fresh mixed herbs (parsley, chives, dill)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Halve the avocado and carefully scoop out a bit more flesh if needed to create a slightly larger well for the eggs.

  • 3

    Place the avocado halves in a small baking dish. Crack an egg into each avocado half. If one avocado isn’t enough for all eggs, use a supplementary small ramekin for the extra egg.

  • 4

    Spoon the low-fat cottage cheese evenly over the eggs.

  • 5

    Scatter halved or quartered cherry tomatoes around the avocado and eggs.

  • 6

    Drizzle the teaspoon of olive oil over the dish and season with salt and pepper to taste.

  • 7

    Sprinkle the finely chopped fresh mixed herbs over the top.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust baking time based on your preference).

  • 9

    Remove from the oven and serve immediately.