A New Way To Eat Avocados!

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s