Canadian Bacon and Egg Stuffed Avocados
Recipe by Healthy Delicious.
A High-Protein Breakfast That Skips the Carbs
Avocado halves are loaded with crispy diced Jones Canadian Bacon, topped with a fresh egg, and baked until set. Finished with chives and served with a spoon or on toasted multigrain bread, it’s a protein-packed breakfast that’s as satisfying as it is simple. Gluten free and keto friendly without the bread.
Ingredients
- 1 tablespoon oil
- 1 (6 oz.) package Jones Dairy Farm Canadian Bacon
- 4 avocados
- 2 tablespoons chopped chives
- 8 slices multigrain bread, toasted (optional)
Directions
Heat oven to 425˚F.
Heat oil in small skillet. Add Canadian bacon and cook 2-3 minutes, or until golden brown and crisp on edges. Remove from heat and dice.
Split avocados and remove pits. Use a spoon to carefully scoop about 2 teaspoons from each avocado half to make holes bigger. Place avocados on baking sheet.
Divide half Canadian bacon between avocados. Crack an egg into each avocado.
Bake for 15 minutes, or until eggs are cooked. Remove from oven and top with remaining Canadian bacon and chopped chives.
Serve with spoon or scoop onto toasted bread.
Tip: For a neater presentation, separate eggs. Place yolk into avocados first, then add as much of the white that will fit (there may be some left over).
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