Hearty One-Pot Avocado Breakfast

Step-by-step method

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At a glance

You're bringing avocado, ham, and fresh vegetables together in one pot with baked eggs for a colorful, protein-packed breakfast. The key is getting some golden color on your peppers and spring onions before adding everything else, then finishing it all in the oven for about 15 minutes while keeping an eye on how you like your eggs cooked.

  1. Prep your ingredients

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    Prep your ingredients

    Cut the pepper into pieces — the shape doesn't really matter. Slice the spring onion as shown in the photo. Leave the cherry tomatoes whole. Slice the ham.


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  2. 2/9

    Prep the avocado

    Cut the avocado in half, remove the pit (hopefully more easily than I managed today), peel it and slice into strips. Preheat the oven to 165–170°C.


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    Sauté

    Melt a knob of butter in a large, shallow ovenproof pot — a splash of oil works too. Add the pepper and spring onion and sauté briefly. I like to cook it over high heat so the pepper and spring onion catch a little colour here and there. Just don't let them burn!


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Hearty One-Pot Avocado Breakfast

bohynekuchyne
Active time total 43 min
Prep 20 min Cook 23 min

10 Ingredients

9 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

478 kcal

Calories

30 g

Carbohydrates

33 g

Fats

21 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

It's been quite a while since my other half and I fell in love with avocado for breakfast. I love making avocado spread, scrambled eggs with avocado on the side, or an omelette with avocado tucked inside. Or open sandwiches piled with avocado. There's no shortage of ideas. Serves two or four, depending on how hungry you are.

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