About
As a delicious breakfast or lunch, soft avocado is overflowing with scrambled eggs and tender tuna. Despite the over-the-top tuna filling, melted layers of cheese act as the ‘glue’ to hold everything in place. Dig in with a spoon or fork!
Ingredients
- 2 large raw egg
- 1 tablespoon heavy cream
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
- ¼ teaspoon paprika
- 1 can – each 5 ounce net weight canned tuna
- 4 ½ ounce avocado
- ⅛ teaspoon salt
- 2 slice (from pre-sliced package) – each 3/4 ounce provolone cheese
Instructions
- Preheat an oven to 350 degrees. In a bowl, whisk together the egg, cream, first amount of salt, pepper, onion powder, and paprika. Set this aside near the stove for later.
- In a small pan over medium heat, place in the drained tuna. Continually cook and toss the tuna until it starts to turn golden brown and dries out a little.
- Turn the stove heat to low and pour the egg mixture into the pan. Slowly stir the egg and tuna until the egg scrambles and is evenly distributed with the tuna. You may wish to leave the egg slightly undercooked, since it will be cooking further in the oven for a few minutes later on.
- Prepare a whole avocado by slicing it in half, removing the pit, and scooping out 1-2 tablespoons of fruit from the middle of each half. Sprinkle the second amount of salt over the avocado. Next, set the avocado halves on a sheet tray lined with foil or parchment paper. Use a spoon to fill each avocado half with the scrambled egg tuna filling. Gently pack the filling down, as it piles high. Finally, layer a slice of provolone cheese over each avocado half.
- Bake the tray for just a few minutes – until the cheese is melted and the avocado has been warmed.
Nutrition Facts
- Servings: 2
- Calories: 340.1kcal/1423.1kJ (per serving)
- Fat: 24.1g (per serving)
- Carbs: 7.1g (per serving)
- Protein: 25.7g (per serving)
