Description
This baked egg and avocado skillet is a delicious and simple breakfast dish that combines the creamy texture of avocado with perfectly cooked eggs and Ro-Tel tomatoes.
Ingredients
Scale
- 1 can 10 oz. Ro-Tel tomatoes
- 1 ripe avocado, sliced lengthwise into 10 slices
- to taste Vege-Sal and fresh-ground black pepper
- 4 eggs
Instructions
- Preheat oven to 400F/200C.
- Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe. (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)
- Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat.
- While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices.
- When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan.
- Gently put each egg between two avocado slices, spacing them evenly apart.
- Season to taste with Vege-Sal or salt and fresh-ground black pepper.
- Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.
- Serve the egg skillet hot. This is good with Green Tabasco Sauce to add at the table.
Notes
- You can use a Cast Iron Skillet for this recipe if you have it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 skillet
- Calories: 350
- Sugar: 1g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 370mg