Baked avocado and egg

If you want to feel satiated, healthy fats and proteins will do it. Avocado and egg really shine for breakfast, or even snacks, to help fuel you through the day.

Ingredients

• 1 avocado, halved lengthwise and pitted

• 2 eggs

• 1 tsp olive oil

• salt & pepper

• (opt) herbs

Instructions

1. preheat oven to 425°F

2. separate the eggs and yolks, being careful not to break the yolks. Reserve the whites

3. set the avocado in a non-stick pan (or lined pan) so they won’t move. I find a mini muffin pan works perfectly

4. rub oil on the top of each avocado

5. spoon the yolk into the centre of each avocado, being careful not to break the yolk

6. spoon the egg whites into the hollow until they are full

7. sprinkle with salt & pepper

8. bake for 10 to 15 minutes until eggs have set. Start checking at 8 minutes for desired consistency

9. (opt) remove and sprinkle with fresh herbs

Notes

I find that the non-stick mini muffin tin works really well because you can whip up any extra eggs with some salt, pepper, and any other leftovers and make mini egg muffins at the same time.