This heart recipe is quick and filling and full of omega-3, as well as having a crafty feel to it. It's pretty tricky to get the timings right. This is one I might have to try a few times before I perfect. Baking the avocado only intensifies the creaminess and the baked eggs have a poached egg style texture. It's a really quick breakfast to prepare. About 20 minutes in total - with 15 minutes cooking time - so you could get dressed as they cook. I choose to roast some tomatoes to accompany the dish - but bacon would be a delicious addition.
Ingredients:
1 large avocado
2 eggs
1 tomato
Salt and pepper to taste
Method:
1) Heat the oven to 220 degrees C.
2) Cut your avocado in half and remove the stone. Finely slice your tomato.
3) Scoop out a little extra avocado flesh from the centre of the fruit.
4) This part it a little trick. Pour your egg into the space you've created in the avocado, trying to get the yolk in first, with a layer of white over the top. This got quite tricky and I ended up having to use a bowl, and then separating the yolk and the white so I could spoon the white over the top of the yolk.
5) Place the avocados with egg and the tomatoes on a tray and sprinkle with salt and cracked pepper, adding some olive oil to the tomatoes.
6) Bake for 15 minutes. (If the eggs don't look fully set after 15 minutes take the avocados out and leave them to sit. The eggs will continue to cook for a few minutes. You really want to avoid over cooking.)
7) If you wish you can add a topping of your choice. I went for hot sauce, I wanted a spice-y kick. Alternatively you could use salsa or sourcream and fresh chives.
8) Serve and enjoy!
This heart recipe is quick and filling and full of omega-3, as well as having a crafty feel to it. It's pretty tricky to get the timings right. This is one I might have to try a few times before I perfect. Baking the avocado only intensifies the creaminess and the baked eggs have a poached egg style texture. It's a really quick breakfast to prepare. About 20 minutes in total - with 15 minutes cooking time - so you could get dressed as they cook. I choose to roast some tomatoes to accompany the dish - but bacon would be a delicious addition.
Ingredients:
1 large avocado
2 eggs
1 tomato
Salt and pepper to taste
Method:
1) Heat the oven to 220 degrees C.
2) Cut your avocado in half and remove the stone. Finely slice your tomato.
3) Scoop out a little extra avocado flesh from the centre of the fruit.
4) This part it a little trick. Pour your egg into the space you've created in the avocado, trying to get the yolk in first, with a layer of white over the top. This got quite tricky and I ended up having to use a bowl, and then separating the yolk and the white so I could spoon the white over the top of the yolk.
5) Place the avocados with egg and the tomatoes on a tray and sprinkle with salt and cracked pepper, adding some olive oil to the tomatoes.
6) Bake for 15 minutes. (If the eggs don't look fully set after 15 minutes take the avocados out and leave them to sit. The eggs will continue to cook for a few minutes. You really want to avoid over cooking.)
7) If you wish you can add a topping of your choice. I went for hot sauce, I wanted a spice-y kick. Alternatively you could use salsa or sourcream and fresh chives.
8) Serve and enjoy!
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