- 1 avocado
- 2 eggs
- Parmesan cheese
I’m trying my best to be healthy at the moment, trying to resist all the chocolate and cakes that seem to keep crying out to me.
When I’m trying to eat healthily, I aim to cram in as much protein and veggies as possible, and cut out the bready bits, despite my deep love for all carbohydrates.
This is a great recipe to make for a quick lunch or dinner, just add a side salad.
Or you could eat them as a filling, healthy snack after a workout. The avocados are so nice and creamy when they’re cooked, this tastes like it should be bad for you, but it’s so healthy.
Scoop out some of the inner flesh, not all of it just enough to fit your egg. Save what you scoop out for a salad or eat straight from the spoon like I did. Brush the flesh of the avocados with a little oil to keep them from browning.
Crack your eggs into each scooped out hole and sprinkle with salt and pepper. Seasoning well is important and avocados and eggs have such a mild taste. The hardest thing here is balancing them so the egg doesn’t all spill out. I was thinking that if you have a bun or muffin tin, it might be the perfect thing to prop them up so they don’t topple over.
Cook them for 10-15 minutes, depending how well done you want them, in an oven preheated to 180C.
Grate a little parmesan cheese over the top and pop them back into the oven for another minute so it melts.
Sprinkle with a little basil and serve!
Dig in to the creamy, eggy insides!
Hardly rocket science, but I’m all for the easy things that taste delicious. Even if you’re not a health freak, once you try this you’ll be a convert to the eggy avocado.