| Treat yourself to ‘Eggs Baked in Avocado’ for your weekday or weekend brunch. This meal is so simple to prepare from the comfort of your own kitchen, but boasts a restaurant feel. Heavy, oily but still easy to digest, this dish nourishes the body and builds strength. You’ll be satisfied all day after eating. It goes great with some fresh sourdough toast too! |
| Ingredients |
| 8 g CILANTRO |
| 4 whole EGGS |
| 2 c AVOCADO |
| 1 whole LIME |
| 1/2 tsp CUMIN |
| 2 pinch RED PEPPER FLAKES (CHILI) |
| Instructions |
| 1. Preheat oven to 450F. |
| 2. Cut 2 whole avocados in half and remove the stones. |
| 3. Scrape out the hollow slightly so it is large enough to fit an egg (it’s ok if some eggs spills out!). |
| 4. Over the avocado halves, add a squeeze of lime juice and sprinkle of cumin powder. |
| 5. Crack an egg into each of the hollows and place on a baking tray. |
| 6. Bake for about 15 minutes, until white is fully cooked but yolk still slightly soft. |
| 7. Remove from the oven and add a pinch of red pepper flakes, lime zest and the fresh cilantro leaves to each. |
Anna Godfrey 