Instructions

• Preheat the oven to 450 °F. Line a small baking dish with parchment paper (baking paper).
• If not already done, halve the 2 avocados and remove the pits.
• Use a spoon to scoop out about 1 teaspoon of flesh from the center of each avocado half to enlarge the cavity so an egg will fit.
• Arrange the 4 avocado halves, cut side up, in the prepared baking dish so they sit stable and do not tip.
• Crack each of the 4 eggs into a small bowl one at a time, then gently pour each egg into the cavity of an avocado half. (Cracking into a bowl first helps avoid shells and control placement.)
• Evenly sprinkle the 1/2 teaspoon sea salt and the 1/2 teaspoon ground black pepper over the four eggs.
• Place the baking dish in the preheated oven and bake for 15 minutes, or until the egg whites are set to your liking.
• With about 1 minute of baking time remaining, remove the dish briefly and evenly sprinkle the 1/4 cup low-fat shredded Mexican cheese over the avocado halves, then return to the oven for the final minute to melt the cheese.
• Remove from the oven, evenly spoon the 1/4 cup salsa over the avocado cups, let cool slightly, and serve.