Thursday, May 23, 2013

Step Up to the Calorie Counter: Baked Egg in Avocado

Try this tasty breakfast option for any time of the day, any day of the week. Serve it with wheat toast and fruit salad for a complete, tasty meal.

Baked Egg in Avocado

Preheat the oven to 425ºF.

Place a cast iron or oven-safe skillet on the middle rack to heat.

Cut a medium or large avocado in half and remove the pit. Using a spoon, scoop out a little more of the avocado to make room for the egg.  If your base is wobbly, you may want to slice a little of the skin off to stabilize it. 

Carefully remove the heated pan from the oven and place the avocado in it.

Crack a small egg into the hole of the avocado, reserving a small amount of the white if it looks like it will overflow. Season as desired, place the skillet back in the oven, and cook until the egg white is completely cooked. Depending on how done you prefer your yolk, this should take about 10-15 minutes.

(Tip: Covering the skillet with an oven-safe lid would speed the process if you’re low on time.)

Once the egg is done, serve it with fruit salad, toast or a whole wheat tortilla with salsa.  

Courtesy Diets in Review

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