2 Serves
82 Mins
Using a serrated knife, cut the baguette in half lengthwise and carefully scoop out some of the soft interior to create a boat for the filling.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
32 mg / 4,700 mgSodium
154 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a mixing bowl, whisk the eggs until smooth and season with salt and pepper.
Heat a small amount of olive oil in a frying pan over medium-low heat and add the eggs, stirring gently until soft curds form.
Mash the avocado in a separate bowl and spread it inside the hollowed baguette.
Fill the avocado-lined baguette with the scrambled eggs and place in the oven to toast until the bread is golden and crisp.
30
g20
g36
g
French
French