2 Serves
15 Mins
Slice the Hass avocado in half, remove the pit, and scoop the flesh into a bowl.
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Vitamin E
5 mg / 15 mgVitamin K
47 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
57 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
1211 mg / 4,700 mgSodium
91 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
15 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the avocado oil in a frying pan over medium heat.
Crack the eggs into the pan and cook until the whites are set but the yolks remain slightly runny.
Place the cooked eggs over the avocado in the bowl and season with salt and pepper to taste.
9
g24
g8
g
