Chorizo Scramble Avocado Boat



Preheat oven to 350 F/ 180C/ Gas Mark 4. Split the avocado into two halves and carefully remove the seed. Scoop enough of the avocado flesh out to make enough space for the chorizo scramble to rest in each half. Cut a very thin slice off the back skin side of each avocado half, so that avocado will rest securely on the baking sheet. Place the avocado halves on a baking sheet covered with parchment paper. Bake the avocado boats 10 minutes.

Beat the eggs, set aside. Cook the chorizo in a skillet over medium-high heat. When lightly browned, add the beaten eggs, stirring often to scramble to preference. Salt and pepper to preference. When the avocado boats are done cooking, divide half of the chorizo scramble between each avocado half. Enjoy!

Base recipe yields 2 servings of one half avocado and half the scrambled egg mix.

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About This Recipe

This is a flavorful and satisfying breakfast high in protein, fats, fiber and micronutrients. Enjoy the yum! Buen provecho!

Recipe Macros per Serving

Protein: 13.08 gram(s)

Carbs: 10.67 gram(s)

Fiber: 6.82 gram(s)

Fat: 22.53 gram(s)

Calories: 288.45

Net Carbs: 3.85 gram(s)