Eggs in Avocado

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What a fantastic way to start the day!! A delicious . . . and healthy . . . breakfast of eggs and avocado. Both are quite wholesome and contain a wide variety of nutrients. Avocados are rich in more than 20 vitamins and minerals and are loaded with heart-healthy monounsaturated fatty acids. Eggs contain one of the highest values of protein along with iron, vitamins, minerals and disease-fighting nutrients like lutein and zeaxanthin. And beyond that, this dish is super tasty. A great addition to any breakfast, brunch or light supper. Served here with Blistered Cherry Tomatoes.


EGGS IN AVOCADO (serves 4)

Ingredients

  • 2 Avocados
  • Kosher Salt and freshly ground Black Pepper
  • 2 T Olive Oil
  • 4 large Eggs

Directions

  1. Heat a large pan over medium-high heat.
  2. Halve each avocado lengthwise. Peel and pit the halves.
  3. Using a spoon, scoop out some of the avocado just a bit larger than the pit to form a hole that goes through each half. Lay the avocados out on a cutting board, top with plastic wrap, and gently press down to slightly flatten the pieces. The idea is to make thick but flat slices, each with a hole in the center. Season both sides with salt and pepper.
  4. To the preheated pan, add 2 tablespoons of olive oil. Add the avocado slices cut-sides down and cook until they begin to brown, about 1 minute.
  5. Flip the avocados and carefully crack 1 egg into each hole. Season the eggs with salt and pepper. Reduce the heat to medium-low, cover, and cook until the egg whites have set up but the yolks are still runny, about 3 minutes
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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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