Baked Egg with Avocado, Tomato, and Citrus Salad

• 2 eggs
• 2 teaspoon Canola oil
• 1 ounce lime juice
• 1 teaspoon Kosher salt
• 1/2 teaspoon cracked black pepper
• 2 ounces cubed avocado
• 1 thinly sliced large tomato
• 2 ounces peeled and thinly sliced red onion
• 1/4 cup finely chopped cilantro

1. Preheat oven to 400°F.
2. Crack each egg into a separate bowl without breaking the yolks. Set aside.
3. Preheat small ovenproof pan and add 1 tsp canola oil. Add eggs, and immediately transfer pan to the oven. Cook for about 2-5 minutes, or until eggs reach desired doneness.
4. In a small bowl add remaining canola oil, lime juice, salt and pepper, and whisk ingredients together to create the dressing. Add avocado, tomato, red onion and cilantro to the dressing and toss.
5. Remove eggs from oven. Plate salad ingredients first and top with the eggs. Serve.

• Calories 190
• Total Fat 8 g
• Saturated Fat 2.5 g
• Cholesterol 185 mg
• Sodium 80 mg
• Total Carbohydrate 11 g
• Dietary Fiber 4 g
• Sugars 4 g
• Protein 8 g
• Potassium 500 mg

Recipe Courtesy of the Diabetes Food Hub