Avocados! These are the perfect high fat, creamy fruit – a large berry – that makes a delicious addition to any meal. The versatility is endless with this beautiful green fruit. Until recently, I only ever used them in guacamole, as toppings on tacos or in my favorite salad. That is, until I discovered the marriage of the avocado and the egg!
This afternoon I decided to try the Avocado Egg and was yummm-ing my way through the whole meal. I was so impressed by the creamy, eggy deliciousness that I couldn’t put my fork down until the whole thing was devoured! The egg was still rather runny, so it mixed in with the avocado and feta with such gorgeous texture and flavor. I can’t recommend this dish enough to those who are looking for a high-fat, high-protein power meal.
1 avocado – seed removed
2 pastured egg
Cheese of choice (I used feta like this: Valbreso French Feta Cheese – 21.4 oz)
Herbs of choice – i.e. green onion, cilantro, basil, etc
Himalayan Salt and Pepper to taste (I use this salt: Sherpa Pink Himalayan Salt)
Preheat the oven to 400F. Cut avocado in half and remove seed. Place the avocado halves in a baking dish and prop on the side so they don’t tip over. Parchment paper or foil can be bunched up to help keep the avocado standing.
Crack 1 egg into a bowl. Tip the yolk into the center of an avocado half and fill in with the egg white. If the cook prefers, some of the avocado can be removed to accommodate the whole egg. Repeat with the other half. Sprinkle with preferred toppings, salt and pepper.
Bake for 10-15 minutes depending on desired firmness of the eggs.
Alongside the avocado eggs, the dish included a small salad with spinach, grape tomatoes, kalamata olives, feta, evoo, balsamic vinegar, Himalayan salt & pepper.
Try it! You won’t be disappointed.