| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 large eggs
- 1 ripe avocado
- 1/2 teaspoon curry powder
- 1/2 teaspoon lemon juice, from 1/4 a lemon
- 1/4 teaspoon kosher salt
- 1/2 cup mixed pitted olives
- 2 tablespoons chopped fresh basil
- 2 teaspoons olive oil
- 1/2 teaspoon grated orange zest, from 1/2 an orange
Instructions
- Place the eggs in a small saucepan and cover with water. Place over medium-high heat and bring to a boil. Turn off the heat and cover the pan. Allow the eggs to sit, covered, for 10 minutes. Drain the eggs and shock them in an ice bath.
- Meanwhile for the avocado topping: In a medium bowl, mash the avocado, curry powder, lemon juice and salt with the back of the fork until smooth. Set aside.
- For the olive topping: Place the olives, basil, olive oil and orange zest in the top of a food processor. Pulse together until finely chopped.
- When the eggs are fully cold, carefully peel and halve the eggs. Serve the eggs with the 2 toppings on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 176 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 248 mg |
| Sodium | 258 mg |
Reviews
Easy and delicious. Great for those on keto diets!