Baked avocado with egg and bacon
Avocado provides monounsaturated fats and potassium, while eggs add complete protein and make the dish more filling. A little bacon and cheese boost the flavor without adding many carbs. The result is a compact keto breakfast that works well as a single serving.
Preheat the oven to 200C. Cut avocado (150 g) in half, remove the pit and scoop out a little more flesh so an egg (100 g) fits inside.
Place the avocado halves in a baking dish so they stay stable. Carefully add egg (100 g) to the halves, then sprinkle with hard cheese (10 g), salt (1 g) and crumbled bacon (8 g).
Bake for 14-16 minutes until the egg white is fully set and the yolk reaches your preferred doneness. Serve immediately.
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