Thursday, September 6, 2012

Baked Eggs on Avocado

We just happen to be the very lucky recipients of a basketful of avocados harvested from the tree of C's aunt.  Wonderful, because avocados happen to be a favorite ingredient in my kitchen.  My kids wouldn't mind having this everyday.  They're delicious as a power-packed dessert smoothie - blended with milk and sugar; but, they are also a scrumptious vitamin-packed savory treat.  

Avocados have a lot of healthy fats, dietary fibers, and vitamins.  The avocados' high protein content also makes it a good meat substitute; and unlike animal fat, the fat of the avocado is not saturated.  And when you scoop out that buttery and creamy flesh, make sure to scoop out right to the skin because research has shown that the greatest concentration of carotenoids in avocado occurs in the dark green flesh that lies just beneath the skin.

I have shared with you in this previous post how I made yogurt and avocado iced-popsicles...

and in this previous post, I also shared with you my recipe for making home-made avocado ice cream.

But for now, let me tell you how I enjoy it as a heart-healthy and appetite-stoking breakfast provision.  This is a new and delicious way to enjoy avocados for breakfast. An easy-to-make,  protein and vitamin-packed breakfast treat that's filling enough to keep you going all morning!

Baked Eggs in Avocado 
ripe avocado, split in half
2 eggs
freshly cracked pepper
sea salt flakes
freshly grated cheese of your choice 

  1. preheat oven to 175c/350f
  2. with a small kitchen knife, slice avocado in half and take out the pit
  3. take out some of the avocado flesh to make space for the egg, estimating how much to take out depending on how large your egg is.
  4. crack egg open in small bowl, and carefully pour egg in the cavity.
  5. put in a generous sprinkle of pepper and salt. Top with grated cheese.
  6. place in pre-heated oven and cook till your eggs are done in the level you desire, 7-10 minutes, more if you want your yolk set.
I just also have to share how much I am loving Lock & Lock's new Boroseal line for its kitchen versatility.  This bakeware easily transitions to a serving plate.  No mittens needed to handle the hot plate; simply add/clip on the red silicone handle once you take the plate out of the oven.

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