This recipe was a great find. I loved the creaminess of the yolk and avocado mixture. The lime juice was also detectable, which we enjoyed. I only made 3 hard-boiled eggs and used all the yolks in the recipe. Yes, I did have extra filling, but I just finished it on a cracker or two. The one change I made was an optional item. Instead of the dash of hot sauce, I added a sprinkle of the cayenne pepper. Eggs were delish, and a definite keeper in this house.
This recipe turned out great! The flavors are good together, but I added a second squeeze of lime and a touch more cayenne to kick it up a notch. The only thing is that I made them a day before and they turned a really ugly green. The lime juice didn't help to preserve the color much.
Avocado Bacon and Eggs
1 medium Avocado
1 piece of cooked bacon, crumbled
1 TB of low-fat cheese
pinch of salt
Preheat oven to 425.
Begin by cutting the avocado in half and removing the pit.
With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.