I’m always looking for ways to enjoy my favorite foods in different ways.  We now know that we need fat to survive and to actually help us burn fat.  But the fats we need to eat have to be one of the “good guys”.  Avocado is one of the really good guys!

The majority of fats are monounsaturated which helps our basal metabolic rates and also keeps us feeling full longer which in turn reduces overeating.  The Potassium content and calories of an avocado is three times higher than a banana, so I would normally eat only a quarter to a half per day.

Other essential minerals are iron, copper, phosphorus and magnesium.  Another bonus to Avocado, it is one of the richest sources of fiber among all fruits and vegetables.  Its packed with vitamins A, B3 (folic acid) and anti-oxidants like vitamins C and E and calcium.

Eggs really are the “whole package” in terms of nutrition.  Years ago, given a bad rap for “causing cholesterol” that myth has now been broken and we know that the simple wee white orb packs quite the nutritional punch.

One egg has only 75 calories with 7 grams of that being very high quality protein, 5 grams of fat along with iron, vitamins, minerals and carotenoids such as lutein, which may reduce the risk of age-related macular degeneration of the eye.

So here’s the perfect pairing of two of my go to favorites! I love making family brunches with this is one of my favorite things to serve, I prepare all the toppings ahead of time and put them out like a little “taco bar”.  Just before everyone arrives I preheat the oven, prep the avocados on the baking sheet, and refrigerate if needed, than I pop them in the oven as everyone arrives so I can serve hot as soon as there done.

I hope you give this quick easy recipe a try and let me know what you think.

Avocado Egg2

Feeds 1 or 2

1 ripe (but not overly soft) avocado
2 large eggs
Toppings of choice such as;
Tobasco sauce, red pepper flakes, shredded cheese, diced tomato, diced onion, diced cooked ham or bacon, salsa

  • Preheat oven to 425°f, line a baking sheet with a piece of parchment
  • Wash the avocado, cut in half length wise, trying to make both sides even & remove pit
  • On the round bottom part of each half, cut a small piece of skin off so as to level the half – try NOT to cut through the avocado or your egg will leak out. Make sure it sits balanced on the baking sheet, if not wedge a piece of crunched up foil underneath to balance it
  • Scoop a little bit of avocado out and set aside to put back on top of egg once baked, this will make room for the entire large egg
  • Put both halves on the baking sheet, break one egg at a time and carefully put into each avocado half
  • Bake for 12-15 minutes until whites are set and yolks are done to desired consistency
  • Remove from oven and allow to sit for 5 minutes (the eggs will continue cooking through. If using cheese I like to add at this point so that it starts to melt
  • Add other desired toppings and eat right out of the avocado skin, enjoy!