Avocado-Baked Eggs with Spinach and Cherry Tomatoes
Nutritional Information
Eggs baked inside ripe avocado halves served over wilted spinach and roasted cherry tomatoes — a high-fat, whole-food breakfast that’s keto-friendly without added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 counts ripe avocados (medium)
- 4 counts large eggs
- 2 1/8 ozs baby spinach
- 3 1/2 ozs cherry tomatoes
- 1 teaspoon fresh lemon juice
- To taste salt and cracked black pepper
Preheat oven to 425°F (220°C). Halve avocados and remove a bit more flesh if needed to fit an egg.
Place avocado halves in a small baking dish to keep them steady. Crack one egg into each avocado half (use extra eggs for smaller wells).
Scatter cherry tomatoes around the avocados and season everything with salt and pepper. Bake 12–15 minutes until eggs reach desired doneness.
Meanwhile, wilt spinach in a dry skillet over medium heat, stirring for 1–2 minutes. Remove from heat and toss with lemon juice.
Serve baked avocado eggs on a bed of wilted spinach alongside the roasted cherry tomatoes.
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