GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
BAKED AVOCADO EGGS RECIPE BY TASTY
Here's what you need: avocados, eggs, salt, pepper, bacon bits, cherry tomato, fresh basil, shredded cheddar cheese, fresh chives
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Slice the avocados in half and remove the pits.
- Place the avocado halves on a baking sheet and scoop out some of the flesh to make a bigger hole.
- Crack one egg into each hole and season with salt and pepper.
- Top with toppings of choice and bake for 15 minutes or until yolk reaches desired consistency.
- Sprinkle with fresh herbs, as desired.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 9 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, Sugar 0 grams
AVOCADO SCRAMBLED EGGS
Bacon and avocado blend nicely in these special eggs. They're easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game-or any time friends drop by for coffee. -Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Nutrition Facts : Calories 233 calories, Fat 19g fat (7g saturated fat), Cholesterol 302mg cholesterol, Sodium 434mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
AVOCADO BAKED EGGS
I had these clever breakfast treats at a brunch gathering. They are easy to make for just two people or for a crowd. You can double or triple this recipe for a crowd. I use a muffin tin to hold each avocado half if I am making several of them.
Provided by sonjagroset
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
- Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 9.4 g, Cholesterol 210.8 mg, Fat 29.1 g, Fiber 6.8 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 674.4 mg, Sugar 1.1 g
AVOCADO AND MANGO SALAD
Love this salad! Since it is quite rich, pair it with a lighter main dish, such as grilled chicken.
Provided by inspirepassion
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
- Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
- Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 28.6 g, Cholesterol 9.9 mg, Fat 40.6 g, Fiber 10.5 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 225.4 mg, Sugar 14.6 g
JAMMY TOMATO TOAST WITH EGGS AND AVOCADO
This recipe was inspired by the popular Middle Eastern dish shakshuka - an aromatic tomato and pepper sauce that's topped with eggs for a satisfying meal any time of the day. Here, a similar sauce is simmered with sweet honey until jammy and then chilled for a different kind of spread on your morning toast. Each serving is topped off with a fried egg and sliced avocado for a quick and filling breakfast that aligns with the Mediterranean diet.
Provided by Food Network Kitchen
Time 3h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
- Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
- Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
- For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.
AVOCADO, EGG AND MANGO
Make and share this Avocado, Egg and Mango recipe from Food.com.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- DirectionsBlend all ingredients except mangoes and cilantro in a food
- processor or blender at medium speed until smooth.
- Chill for several hours.
- Pour into mango halves and garnish with cilantro.
Nutrition Facts : Calories 292.1, Fat 15.3, SaturatedFat 3.2, Cholesterol 186, Sodium 274.9, Carbohydrate 33.9, Fiber 7.7, Sugar 24.8, Protein 9.4
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