Recently, I have been trying to find healthier alternatives to breakfast other than a quick piece of toast or waffle that I eat as I drive to work. What I like about this recipe is that it forces me to wake up early, make a healthy breakfast and SIT DOWN to eat it. Too often I eat and multitask a thousand different things. While I am chewing, you can easily find me grading papers, organizing the math center, filling out paperwork, making copies of homework in the copy room and trying to find time to use the bathroom before a bunch of second graders return to the classroom.
Eating and stressing is a bad combination, especially when I am trying to lose weight for my wedding. I was doing a good job of slowly losing weight in a healthy manner and was confident that I could reach my target goal by June. But now I have a fractured foot and I find myself unable to do most of the exercises I once could! I am afraid of stepping on the scale. 😦
I thought if I could include less carbs in meals, possibly even go carb-less, I could help with my lack of movement. But going carb-free is so difficult! If any women out there has any suggestions of exercises and recipes to keep me fit while I heal, please feel free to share. I could sure use the support and motivation.
Ok back to the eggs! This recipe is carb free, gluten-free and meat free… and yet still amazingly delicious. The negative thing I would have to say that it is a bit messy to eat unless you hold the avocado in your hand as you scoop out the yummy pieces. However, you risk the chance of smooth, buttery egg yolk dripping onto your fingers. I guess it is… finger-licking good 😉
- 2 Eggs
- A dash of Salt
- A dash of Black Pepper
- Optional Garnishes: Sriracha, Green Onion, ETC
Step 1: Pre-heat your oven to 425 degree Fahrenheit.
Step 2: Slice the avocado in half and remove the pit.
Step 3: Scoop out about a few tablespoons from each avocado so your egg will fit nicely in the hole without spilling out.
*Note 1: The larger the egg you use, the more avocado you need to scoop out. The first time I attempted the recipe, I didn’t scoop out enough and my eggs kept spilling over and I eventually broke the yoke 😦
*Note 2: I would reuse the leftover avocado you scooped out for another recipe or put it back on top of the avocado when you are done baking it to avoid waste.
Step 4: Place the avocado on a stable cooking rack, tray or dish so it doesn’t move around. Crack an egg into each avocado. Season with salt and pepper.
Step 5: Bake 15-20 minutes, or until egg is set.
Optional: Garnish with whatever yummy, fancy ingredients you have available 🙂
Step 6: Eat and Enjoy!