Salt & Lavender · by Natasha
Huevos Rancheros Avocados
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 31%
CARBS 43G40% OF CAL
12G FIBER27G OTHER4G TOTAL SUGAR
FAT 24G49% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Avocado halves baked with eggs, tomatoes, and refried beans, served with a spicy kick from jalapeño and Tabasco. A low-carb Mexican-inspired breakfast or brunch dish.
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View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 avocados (halved)
- 4 eggs
- 3 medium tomatoes (roughly chopped)
- 1/4 small onion (chopped)
- 1/4 cup cilantro (loosely packed)
- 1-2 cloves garlic (minced)
- Juice of 1/2 lime
- 1 small jalapeno pepper (roughly chopped)
- Salt & pepper (to taste)
- Tabasco sauce
- Refried beans
- Tortillas
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 31%
CARBS 43G40% OF CAL
12G FIBER27G OTHER4G TOTAL SUGAR
FAT 24G49% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 735mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 960mg
- Calcium
- 120mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.