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Baked Eggs for One, with Avocado Feta and Corn

I saw this recipe on a cooking show, prepared by a guest nutritionist – this apparently ticks all the important food group boxes, so is a perfect quick mid week meal, especially when it is just you.

Pictured: Baked Eggs for One, with Avocado Feta and Corn

Preheat oven to 180°C.

Spray a tapas dish or large ramekin with some oil - to help the eggs from sticking to the sides.

Add -

  • 2 tbsp of frozen or fresh corn kernels - I usually use frozen as I generally have them in the freezer)
  • 4 - 5 pieces of feta - preferably goat’s feta as our bodies absorb the nutrients better than from sheep or cow
  • 4 - 5 pieces of avocado - the cooking will not be long enough to affect the flavour, the avocado will stay fresh in the eggs

Whisk 2 eggs gently and pour into the dish. Season with salt and pepper.

Bake 10 -15 minutes in the top half of the oven, serve with a slice of wholemeal toast drizzled with olive oil.

Serves 1