Avocado Egg

It seems like every couple of months we feel like we get in a bit of a rut with our eating. We will eat the same meals over and over again, and finally realize that something needs to change. Lately this has been happening for breakfast. On one of our rare days off together, we decided we wanted something a little different than our usual cereal, oatmeal, or omelette in the morning. It only took a little poking around online when we came across this little gem. Lucky for us we happened to have an avocado in the fridge and voila! A fresh new way to enjoy your morning eggs!
Delicious way to enjoy eggs and avocados! Baked!


Serves 2

1 ripe avocado
2 eggs
1 tsp tarragon
2 Tbsp shredded mozzarella cheese
Salt and pepper

Avocado Egg with whole grain bread and baby spinach

Preheat oven to 400°F. Cut the avocado in half lengthwise. Remove the stone. Dig more space into each half avocado (enough to fit the egg), about 2 tablespoons of space. Prop the avocado halves on a tray or pan so that the egg won’t spill out (we used a muffin pan). Crack one egg into the well in each avocado half. Season each with a half teaspoon of tarragon and one tablespoon of cheese. Salt and pepper to taste. Bake for 10-14 minutes, or until egg is cooked to desired doneness. Can be eaten as is or used as a spread if egg yolk is more runny. We tried ours spread on multigrain toast with spinach and salsa and it was fantastic!

Avocado Egg Spread on Whole Grain Toast with Spinach


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