Looking for a wonderful breakfast that stays with you until lunchtime?
OR, try this for lunch.
I've been doing my best to stay away from breads, sugar, some meats as well as cheeses.
For some reason those four foods tend to stick to my waistline and also make me feel tired both physically and mentally, so I want to lighten my load so to speak.
I enjoy eggs, and I enjoy avocados, so the two seem like a good match for being included in my daily food intake.
Not that I wish to eat them every day for breakfast,
but once or twice a week trips my trigger
as a great way to start my day,
both energy wise as well as palate wise.
a small spoon of salsa on top REALLY sweetens the deal for me, or try a slice of tomato on the side should you be a tomato lover.
Here is how I prepare mine.
One good sized avocado.
A half tab of unsalted butter
Slice avocado in half and remove pit.
Scoop out just enough avocado to make room for the raw egg.
Place just the tiniest bit of butter in the avocado hole.
Crack egg and pour into avocado hole atop the butter.
Sprinkle with pepper now, OR after avocado is baked. (your choice)
Place avocado in small baking pan propping to side of pan so that avocado does not tip over.
Bake in pre-heated 425 degree oven for 15-20 minutes.
I kept an eye on mine, since avocados come in different sizes as do the eggs, but do be sure that the egg whites have set.
Note: Some recipes suggest that you crack the egg into a bowl and then scoop in whatever amount fits into the avocado without spillage over the sides of the avocado.