YOUR SOLIN GENERATED RECIPE
Creamy Avocado Baked Eggs with Fresh Herbs
Delight in a beautifully balanced dish where ripe avocado halves cradle softly baked eggs, topped with cool, tangy nonfat Greek yogurt, a sprinkle of crumbled feta, and fresh chopped herbs. The creamy texture of avocado paired with the richness of baked eggs and bright herbal notes makes this dish as visually appealing as it is nourishing.
INGREDIENTS
1 whole Avocado (≈201g)
2 large Eggs
3/4 cup Nonfat Greek Yogurt
1 ounce Feta Cheese
2 tbsp Fresh Herbs (Parsley & Chives)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Slice the avocado in half and remove the pit. Using a small spoon, slightly scoop out a bit of flesh from the center to widen the egg cavity.
Place the avocado halves in a small baking dish ensuring they sit stably. Season the cavity lightly with salt and pepper.
Crack one egg into each avocado half.
Bake in the preheated oven for about 12-15 minutes or until the egg whites are set but the yolks remain slightly runny (or to your desired doneness).
While the eggs bake, mix the nonfat Greek yogurt with a pinch of salt and finely chopped fresh herbs in a small bowl.
Once baked, remove the avocado halves from the oven and drizzle or dollop the herbed yogurt over them.
Sprinkle the crumbled feta cheese on top and garnish with additional fresh herbs if desired.
Serve immediately and enjoy the luscious blend of creamy avocado, baked eggs, tangy yogurt, and savory feta.