Baked Egg with Avocado, Tomato and Citrus Salad

This is a quick breakfast recipe that will hit both sweet and savory flavors.

Nutrition Facts

Serving Size: 1 egg and ½ salad

  • Calories 190
  • Carbohydrate 11 g
  • Protein 8 g
  • Fat 8 g
  • Saturated Fat 2.5 g
  • Sugars 4 g
  • Dietary Fiber 4 g
  • Cholesterol 185 mg
  • Sodium 80 mg
  • Potassium 500 mg

This Recipe Serves 2

Ingredients

2 eggs
2 teaspoons canola oil, divided
1 fluid ounce lime juice
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 ounces Hass avocado, cubed
1 large tomato, thinly sliced
2 ounces red onion, peeled and thinly sliced
1/4 cup finely chopped cilantro

Instructions

  1. Preheat oven to 400ºF.
  2. Crack each egg into a separate bowl without breaking the yolks. Set aside.
  3. Preheat small ovenproof pan and add 1 teaspoon canola oil. Add eggs, and immediately transfer pan to the oven. Cook for about 2-5 minutes, or until eggs reach desired doneness.
  4. In a small bowl add remaining canola oil, lime juice, salt and pepper, and whisk ingredients together to create the dressing. Add avocado, tomato, red onion and cilantro to the dressing and toss.
  5. Remove eggs from oven. Plate salad ingredients first and top with the eggs. Serve.

Choices/Exchanges: 2 Vegetable, 1 Medium-Fat Protein, 2 Fat

From Chef Ronaldo’s Sabores de Cuba by Ronaldo Linares

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by Ronaldo Linares

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