Baked Stuffed Avocados
By Bennie Kendrick
This unique stuffed avocado recipe by Bennie Kendrick is a simple and healthy keto-friendly meal, that’s bursting full of wood-fired flavor.
Prep Time
10 Minutes
Cook Time
15 Minutes
Pellets
Cherry
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 | avocados, halved and pit removed |
| 8 | eggs |
| 2 Cup | shredded cheddar cheese |
| 1/4 Cup | cherry tomatoes, halved |
| 4 Slices | Bacon, cooked & chopped |
| To Taste | salt and pepper |
| 1 | scallion, thinly sliced |
Step
1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
After removing the pit from the avocado, scoop out a little of the flesh to make enough room to fit 1 egg per half.
3
Fill the bottom of a cast iron pan with kosher salt and nestle the avocado halves into the salt, cut side up. The salt helps to keep them in place while cooking, like ice with oysters.
4
Crack one egg into each half, top with shredded cheddar cheese, cherry tomatoes and bacon. Season with salt and pepper to taste.
5
Place the cast iron pan directly on the grill grate and bake the avocados for 12 to 15 minutes until the cheese is melted and the egg is just set.
450 ˚F / 232 ˚C
00:15
6
Remove from the grill and let rest 5 to 10 minutes. Top with sliced scallions and enjoy!
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