This is my go-to breakfast at the moment. Great fats and protein that keep me filled up til lunch...
Now, long time followers of my site will know that Avocado and me weren't the best of friends, I *hated* it. When I moved over to a Paleo lifestyle, I learned about the health benefits of avocado and I knew I had to find a way to include it in my diet.
I finally plucked up the courage and added it to a green smoothie (http://www.healthyperspective.co/recipes/drinks/avocado-pineapple-green-smoothie-841) - and it was rather delicious! So I tried a few more, then made my own guacamole (http://www.healthyperspective.co/recipes/side-dishes/guacamole-825) and whaddya know, I was a convert!
Now I'd eat it every day quite happily, especially for breakfast - I love it just mashed on sourdough with poached eggs and I now have a new favourite breakfast, baked avocado and eggs with bacon.
The creaminess of the avocado with the silkiness of the egg yolks and the saltiness of the bacon ... just delicious (are you hungry yet?). It's also one of the few cooked breakfasts I can manage on a weekday morning while getting the kids ready for school, it's so easy and on the table in 15 minutes!
I hope you try it - if you want to pimp it up then chuck some chilli flakes, hot sauce or some fresh herbs on top - winner!
|1 extra large avocado (the biggest you can find)|
|2 medium free-range eggs|
|4 rashers bacon|
1. Preheat the oven to 180c (160c for fan assisted ovens).
2. Cut the avocado in half and remove the stone. Scoop a little bit of the flesh out from the hole that's left by the stone.
3. Carefully crack one egg into each hole.
4. Place in a baking dish (scrunched up kitchen foil or baking beads underneath can add stability if needed).
5. Baked in the oven for approximately 15 minutes (it will vary from 12 to 20 minutes depending on your oven) until the white is just set - hopefully the yolk will be runny still.
6. Meanwhile, preheat the grill to medium high and cook your bacon as normal
7. Serve on a bed of lettuce (butterhead lettuce is my favourite here), season the egg with pepper and devour!
Depending on the size of your avocado and egg, you may or may not need to scoop out some of the flesh - it seems criminal to do so, so often I have egg white overflowing a little - doesn't bother me so just play around until you get it how you want it.
I do advise you try to get the yolk into the avocado first then add the egg white bit by bit so it doesn't explode everywhere. Definitely use a medium size egg if you can as it will fit perfect;y (although the glorious Pullett egg would be spot on here too! You can read more about them here ... http://www.healthyperspective.co/features/nutrition/the-humble-pullett-egg--what-is-it-and-why-eat-it-44).
As always with processed meats, by the highest welfare and quality bacon you can afford and get your hands on.