This breakfast is a good option for anyone monitoring cholesterol intake: Egg whites don’t contain any saturated fat, and avocados have monounsaturated fat, which actually helps lower LDL (“bad”) cholesterol.
Recipe information
Yield
Serves 4
Ingredients
8 large hard-cooked eggs (page 61)
2 ripe, firm Hass avocados
Coarse salt and freshly ground pepper
1 tablespoon extra- virgin olive oil
Preparation
Step 1
Peel eggs and cut in half. Remove yolks (reserve yolks for another use, if desired). Tear whites into 1-inch pieces; divide among four bowls.
Step 2
Cut avocados in half lengthwise, and remove pits. Using a spoon, scrape out bite-size pieces into bowls, dividing evenly. Season with a pinch of salt and pepper. Drizzle each serving with 3/4 teaspoon oil, and serve.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 211g
Step 5
Saturated: 2g
Step 6
Unsaturated Fat: 13g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 9.1g
Step 9
Protein: 9g
Step 10
Sodium: 238mg
Step 11
Fiber: 6g
