Low-Carb Baked Eggs with Avocado and Feta

Directions

Break eggs into individual ramekins and let the eggs and avocado come to room temperature for 15 minutes. Set the oven to 400F/200C, then put the gratin dishes on a baking sheet and heat them in the oven for 10 minutes. After 15 minutes, peel the avocado and cut each half into 6 slices. Remove gratin dishes from the oven and spray with olive oil or non-stick spray. Arrange the sliced avocados in each dish and VERY CAREFULLY tip two eggs into each dish. Sprinkle with crumbled Feta and season to taste with salt and fresh-ground black pepper. Bake 12-15 minutes or less, until the whites are set and the egg yolks are done to your liking. Serve hot This is great with Green Tabasco Sauce to add at the table. It can be served with whole wheat toast for a low-glycemic breakfast if you don’t mind having a few more carbs.