These recipe is great and even works on those avocado’s that are not quite ripe yet, as their time in the oven softens them up. Perfect for breakfast, lunch or dinner and full of good fats that will keep you full for hours.
What you need
- 2 Eggs
- 1 Avocado
- Herb & Garlic Salt
Method
Preheat the oven to 160 degrees
Chop your avocado in half and remove the pitt.
Place the avocados in a ramekin.
Scoop out about a tablespoon of the avocado flesh to make enough room for the egg to fit, without spilling over. I usually snack on the avocado while I wait for the eggs to cook.
Crack the egg into the centre of each of the avocados.
Sprinkle with herb and garlic salt.
Cook time can vary depending on how well cooked you like your eggs. I usually cook mine for 15-20 minutes until the white is no longer translucent and when i press the yolk it still moves and is not firm, remember it will keep coking when you remove it from the oven. I am not a huge fan of overcooked eggs, I like the white to be cooked, but the yolk to still be a little runny, rather than waxy.
Optional Toppings
I made a little salsa/crumble by shopping up some tomato, goats cheese and basil.
- Goats Feta
- Tomato
- Basil
Top with the optional topping, or enjoy as is, they are also great for popping in your lunch box.