Keto Avocado and Eggs Baked in Ramekins
Keto Avocado and Eggs Baked in Ramekins
Ingredients
- 2 large ripe avocados, halved, pitted, and scooped out slightly to create a larger well
- 4 large eggs
- 4 tablespoons heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh chives, minced, for garnish
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon ghee, melted, for greasing
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease four 6-ounce ramekins with melted ghee.
⏱️ 5 min•🌡️ 400
- 2
Place one avocado half into each greased ramekin, ensuring it sits snugly. If the avocado is too large for the ramekin, you can trim a small slice from the bottom to help it sit flat.
⏱️ 2 min
- 3
Carefully crack one egg into the well of each avocado half. If the well is not large enough, gently scoop out a bit more avocado flesh to make room for the egg white. Try to keep the yolk intact.
⏱️ 3 min
- 4
Drizzle 1 tablespoon of heavy cream over each egg and avocado. Sprinkle each with 1 tablespoon of grated Parmesan cheese, a pinch of smoked paprika, sea salt, and freshly ground black pepper.
⏱️ 3 min
- 5
Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny (for a soft yolk) or cooked to your desired doneness. Keep an eye on them to prevent overcooking.
⏱️ 20 min•🌡️ 400
- 6
Carefully remove the ramekins from the oven. Garnish each baked avocado and egg with fresh minced chives before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Avocado and Eggs Baked in Ramekins
Ingredients
- 2 large ripe avocados, halved, pitted, and scooped out slightly to create a larger well
- 4 large eggs
- 4 tablespoons heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh chives, minced, for garnish
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon ghee, melted, for greasing
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease four 6-ounce ramekins with melted ghee.
⏱️ 5 min•🌡️ 400 - 2
Place one avocado half into each greased ramekin, ensuring it sits snugly. If the avocado is too large for the ramekin, you can trim a small slice from the bottom to help it sit flat.
⏱️ 2 min - 3
Carefully crack one egg into the well of each avocado half. If the well is not large enough, gently scoop out a bit more avocado flesh to make room for the egg white. Try to keep the yolk intact.
⏱️ 3 min - 4
Drizzle 1 tablespoon of heavy cream over each egg and avocado. Sprinkle each with 1 tablespoon of grated Parmesan cheese, a pinch of smoked paprika, sea salt, and freshly ground black pepper.
⏱️ 3 min - 5
Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny (for a soft yolk) or cooked to your desired doneness. Keep an eye on them to prevent overcooking.
⏱️ 20 min•🌡️ 400 - 6
Carefully remove the ramekins from the oven. Garnish each baked avocado and egg with fresh minced chives before serving immediately.
⏱️ 2 min