Wait, avocados on a zero-carb list? While they do contain trace carbs, this version keeps them low enough to be considered effectively zero-carb per serving — especially when using small avocados. This indulgent, creamy breakfast (or anytime meal) pairs perfectly baked eggs inside avocado halves, topped with melty cheese and smoky paprika. Inspired by low-carb brunch trends, this dish is creamy, rich, and totally satisfying.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 4
Ingredients:
- 2 ripe but firm small Hass avocados, halved and pitted
- 4 small eggs
- ½ cup shredded cheddar cheese
- ¼ tsp smoked paprika
- Salt and pepper, to taste
- Chopped chives or bacon bits for garnish (optional)
Instructions:
- Prep the avocados: Scoop out a bit of the flesh to create room for the egg. Place each half in a snug baking dish to keep them upright.
- Crack the eggs: Carefully crack an egg into each avocado half. It’s okay if a bit overflows.
- Season and bake: Sprinkle with salt, pepper, and smoked paprika. Bake at 375°F (190°C) for 12–15 minutes, until whites are set but yolks still slightly runny.
- Add cheese: In the final 3 minutes of baking, sprinkle cheddar cheese over the tops and let melt.
- Serve: Top with chives or crumbled bacon for extra flavor and texture.
Flavor & Texture:
Creamy, cheesy, and smoky with rich egg yolk and silky avocado. Every bite is warm, luscious, and slightly salty with a golden cheesy crust.
Customization Tips:
- Swap cheddar for feta or pepper jack for a Mediterranean or spicy twist.
- Add hot sauce or crushed red pepper for heat.
Nutrition (per serving):
- Calories: 350
- Protein: 13g
- Total Fat: 30g (Saturated Fat: 8g)
- Sodium: 290mg
- Carbohydrates: 3g
- Fiber: 2g
- Net Carbs: 1g
