Breakfast is the most important meal of the day and many of us struggle to come up with ideas for eggs so try this combination. With a big kick of healthy fats and protein it’s sure to keep you full until lunch.
INGREDIENTS (serves 2)
- 1 avocado
- 2 eggs
- salt & pepper to taste
- Preheat the oven to 170C/350F
- Cut avocado in half and remove the stone. If it is a small stone scoop a little extra out so there is room for the egg.
- Crack one egg into each half of the avocado and bake for 15-20 minutes.
- Serve with your own topping – fresh tomato, coriander, chives, chili – it’s up to you!
**Top tip. If you are making breakfast for one then leave the stone in one half of the avocado and store this half covered in the fridge. Leaving the stone in stops the avocado from going brown and it will keep for around 2 days.
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