Baked Avocado and Egg Breakfast
Just the right dish for Sunday Brunch or light lunch. Layers of ham, tomato, avocado and eggs served piping hot from the oven.
Servings 2
Calories 403kcal
Ingredients
- 1 ripe tomato large, sliced
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter
- 2 slices ham steak
- 2 teaspoons Parmesan cheese grated
- ½ avocado ripe and chopped
- 2 tablespoons sour cream
- 4 eggs or you can use only two. 1 per person
- fresh ground pepper to taste
- 2 teaspoons cilantro chopped. Or fresh parsley
Instructions
- Slice the tomato into ¼ inch thick slices. Place them on a paper towel, sprinkle with salt and let drain for 30 minutes.
- Preheat oven to 450 degrees and bring some water to boil in the microwave in a microwave safe dish. A 2-cup pyrex measuring cup works well here.
- Melt 1 tablespoon of the butter in a skillet and saute the ham until the slices are lightly browned. Place the ham in the bottom of two oven proof dishes. Oval ramekins work well here, 8 x 6 x 2 inches.
- Pat the tomato slices dry and arrange them over the ham. Sprinkle each with Parmesan cheese.
- Scatter the chopped avocado evenly over the cheese and dot with the sour cream.
- Break two eggs into each ramekin. Sprinkle with pepper and dot with remaining 1 tablespoon butter.
- Place the ramekin in a shallow roasting pan and pour boiling water into the pan to reach three fourths of the way up the sides of the ramekins.
- Bake until eggs whites are firm and the yolks are set. About 10 - 12 minutes.
- Sprinkle with chopped cilantro and serve.
Notes
This recipe is adapted from the New Basics Cookbook.
Nutrition
Serving: 2g | Calories: 403kcal | Carbohydrates: 5g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 390mg | Sodium: 1024mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 2mg