Baked Eggs with Avocado, Corn and Feta

Kirsten Tibballs

Cook Time 10 minutes

Servings 1


1-2 whole egg
¼ an avocado, skin and pip removed, cubed
2 tbsp of low salt canned corn or fresh
1 tbsp of feta cheese, crumbled
Salt and pepper to tsp
1 slice of multigrain bread to serve
mixed herbs (optional)


Preheat the over to 180C.
In a bowl crack the eggs, salt and pepper and whisk until light and fluffy. Add the feta, corn and avocado.
Place a little olive oil around the inside of the ramekin and then pour in the egg ingredients.
Place in the over for 10-15 minutes. Serve with the toast on the side.


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