Breakfast "Vichy"

3 Reviews
100% would make this recipe again

egg, avocado, keto bread

Preparation : 5 min Cooking : 15 min
480 calories/serving
  • Very easy

Ingredients

aluminum foil
2 avocados 340 g
4 eggs size large
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 pinch cayenne pepper 0.1 g
2 tsp chives, fresh, finely chopped [optional] 2 g
2 servings Keto Bread

Method

  1. Preheat the oven to 220°C /425°F. Lay a baking sheet with aluminum foil.
  2. Cut the avocados in half lengthwise and remove the stones. Using a spoon, scoop out about one tablespoon of avocado flesh, or more, as needed, creating a small well in the center of each avocado. Arrange the avocados on the baking sheet and fold the foil around them to prevent them from tipping over. As an alternative, you may place each avocado in a ramekin to avoid tipping. Gently crack one egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs. Season with salt, pepper, and Cayenne pepper to taste.
  3. Place into the center of the oven and bake until the egg whites have set but the yolks are still runny, about 15-18 min.
  4. Sprinkle with chopped chives and serve with the keto bread.

Nutrition Facts Table

per 1 serving (230g)

Amount

% Daily Value

Calories

480

Fat

38 g

59 %

Saturated 6.6 g
+ Trans 0 g

33 %

Cholesterol

450 mg

Sodium

490 mg

20 %

Carbohydrate

18 g

6 %

Fibre

13 g

51 %

Sugars

3 g

Net Carbs

5 g

Protein

21 g

Vitamin A

22 %

Vitamin C

21 %

Calcium

15 %

Iron

24 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 2
Fats 5 ½

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Eggs | Breakfast | High Vitamin D | High Iron