Baked Egg and Avocado
Simple and delicious. You can keep this recipe to two ingredients during the week when preparation time is at a minimum. Then on the weekends, it’s time to channel your inner gourmet and play around with extra toppings.
Breakfast should consist of protein and fat. This combination will keep you satiated and stabilize your blood sugar. This will set you up for a productive morning with sharp mental focus without the 10am hunger and cravings.
Avocado – cut in half with the pit removed
2 eggs – one for each half of the avocado
Sea Salt and Pepper
Pre-heat oven to 425 degrees. Take half of the avocado and cut a small section off the back so it will be stable on your baking sheet. Do the same to the other half. If you have a big avocado then you will not need to make the pit whole bigger. If you are using a smaller avocado, use a spoon to scoop out some avocado guts to make the hole bigger.
Sprinkle the avocado halves with with sea salt and pepper. Crack an egg into each avocado half and place your baking sheet into the oven. Bake for 15 to 20 minutes. Baking time will dictate the yolk consistency.
Shredded Raw Cheese
Extra avocado from making the whole bigger