Low-Carb Baked Eggs with Avocado and Feta

Ingredients

• 4 eggs
• 1 avocado
• Olive oil or non-stick spray for gratin dishes
• 2 T crumbled Feta Cheese
• Salt and fresh-ground black pepper to taste

Directions

1. Crack the eggs into separate ramekins, and leave them out with the avocado for 15 minutes so they lose their chill. Heat the oven to 400F/200C. Set the gratin dishes on a baking sheet, slide them into the oven, and warm them for 10 minutes.
2. When the 15 minutes are up, peel the avocado, then slice each half into 6 pieces. Take the hot gratin dishes out of the oven and coat them with olive oil or non-stick spray.
3. Divide the avocado slices between the dishes. Gently, and with real care, pour 2 eggs into each dish. Scatter the crumbled Feta over the top, then add salt and fresh-ground black pepper to taste. Since Feta brings plenty of saltiness, go easy with the salt.
4. Bake for 12-15 minutes or less, stopping when the whites have set and the yolks are cooked the way you like them. Bring them to the table hot. Green Tabasco Sauce is a good add-at-the-table option, and whole wheat toast can go alongside for a low-glycemic breakfast if a few extra carbs are fine.