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Bacon and egg cups with avocado. Adding avocado before cooking changes the taste and texture slightly. It’s like finding a little treasure under breakfast.
For 2
Adding avocado before cooking changes the taste and texture slightly. It’s like finding a little treasure under breakfast.
Butter or coconut oil
4 slices of thickly sliced bacon
½ large avocado, diced
4 pastured eggs
Sea salt and freshly ground pepper
- Preheat oven to 375 ° F. In a muffin pan, lightly grease four cups with butter or coconut oil.
- In a large, heavy-bottomed pan, cook the bacon over medium heat for 3-4 minutes until it is lightly cooked but still pliable.
- Spread the diced avocado evenly on the greased muffin cups.
- Line the sides of each muffin dish with a slice of bacon. Beat an egg in each muffin bowl and season with salt and pepper to taste. Bake for 15-20 minutes or until the egg white is firm and the yolk is still a little soft.
- Let the bacon and egg cups cool in a muffin tin for 2-3 minutes, then carefully remove them from the mold by running a rubber spatula around the edges of each one. Serve immediately.
per serving: 360 cal; 22g per; 29 g total fat (8 g saturated fat); 5g of carbohydrates; 730 mg sodium; 3g fiber; 1g sugar
Extract from Cooking with Avocados by Elizabeth Nyland
From the article: Oh happy day!
“Pasture” means that the eggs come from chickens, which are allowed to roam freely and eat plants and insects.
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