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

Delight in a vibrant dish featuring a perfectly ripe avocado filled with baked eggs, accented by a creamy layer of low‐fat cottage cheese and bursting with fresh herbs and juicy cherry tomatoes. This dish combines rich, satisfying flavors with a light, refreshed finish, making it an ideal choice for any meal of the day.

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NUTRITION

555kcal
Protein
35.9g
Fat
37.7g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Avocado (150g)

3 large Eggs (150g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cherry Tomatoes (75g)

3 tablespoons Fresh Mixed Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the avocado in half and remove the pit. If needed, gently scoop out a little extra flesh to create a larger cavity for the egg and cottage cheese.

  • 3

    Place the avocado halves in a small baking dish, ensuring they sit stable side up.

  • 4

    Spoon a dollop of low-fat cottage cheese into each avocado half, filling the base lightly.

  • 5

    Crack one egg into each avocado half. If the egg does not fit due to size, you can gently remove some avocado to accommodate.

  • 6

    Scatter the cherry tomatoes around the avocado halves in the baking dish.

  • 7

    Drizzle the lemon juice over the avocado and tomatoes, then season with salt and pepper.

  • 8

    Bake in the preheated oven for about 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (or cooked to your preference).

  • 9

    Remove from the oven and sprinkle fresh mixed herbs on top before serving. Enjoy warm!

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

Delight in a vibrant dish featuring a perfectly ripe avocado filled with baked eggs, accented by a creamy layer of low‐fat cottage cheese and bursting with fresh herbs and juicy cherry tomatoes. This dish combines rich, satisfying flavors with a light, refreshed finish, making it an ideal choice for any meal of the day.

NUTRITION

555kcal
Protein
35.9g
Fat
37.7g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Avocado (150g)

3 large Eggs (150g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Cherry Tomatoes (75g)

3 tablespoons Fresh Mixed Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the avocado in half and remove the pit. If needed, gently scoop out a little extra flesh to create a larger cavity for the egg and cottage cheese.

  • 3

    Place the avocado halves in a small baking dish, ensuring they sit stable side up.

  • 4

    Spoon a dollop of low-fat cottage cheese into each avocado half, filling the base lightly.

  • 5

    Crack one egg into each avocado half. If the egg does not fit due to size, you can gently remove some avocado to accommodate.

  • 6

    Scatter the cherry tomatoes around the avocado halves in the baking dish.

  • 7

    Drizzle the lemon juice over the avocado and tomatoes, then season with salt and pepper.

  • 8

    Bake in the preheated oven for about 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (or cooked to your preference).

  • 9

    Remove from the oven and sprinkle fresh mixed herbs on top before serving. Enjoy warm!