Description
Easy, quick and so tasty! Serve these baked avocado for breakfast, lunch or as a side.
Ingredients
Units
Scale
- 1 avocado (sliced in half and pitted)
- 1 egg
For the curried tuna salad:
- 2 tablespoons cucumber (peeled, seeded and diced)
- 15 grams canned tuna in water (drained)
- 1/4 teaspoon curry powder
- 2 tablespoons mayonnaise
- 1/2 teaspoon sriracha sauce
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 ºF.
- Put all the ingredients for the curried tuna salad in a bowl and mix well.
- Using a spoon, scoop out part of each avocado halves (about two tablespoons) to make more space for the egg to rest. Add the scooped parts to the tuna salad, lightly mash and mix well. Set aside.
- Put avocado halves on a cooking tray and break an egg in each one. Bake in the oven for 15 minutes.
- Take baked avocados out of the oven and top with tuna salad. Serve immediately.
Notes
Shopping essentials for this recipe:
Nutrition
- Serving Size:
- Calories: 284
- Sugar: 3.2 g
- Sodium: 1316.3 mg
- Fat: 24.6 g
- Saturated Fat: 4.7 g
- Carbohydrates: 10.8 g
- Fiber: 7 g
- Protein: 7.9 g
- Cholesterol: 101.9 mg
