I love this. What a simple and super healthy start to the day. I would recommend to keep the yolk a little soft however to preserve the goodness of the egg.
For this “recipe,” think of the avocado as a blank slate or canvas. The possibilities are endless!
Use a combination of feta, crushed red pepper and fresh ground black peper. If your cheese choice isn’t too salty, I would add a dash of sea salt as well.
Fill up the void with local, free-range eggs. Next time, I’ll probably scoop out a bit more avocado to allow more egg room.
Bake in a cast iron skillet, at 425 °F for 15-20 minutes, depending on how you want your eggs.
Thanks to ‘with the grains’ blog for the recipe.