This was my breakfast. This will be my breakfast again. Soon. I love to dip things and smear stuff on other stuff. Especially runny eggs and avocado. Dippin’ and smearin’…dippin’ and smearin’…
I must confess, this was NOT my idea. Over the past few days I have seen several versions of this idea all over the internet and decided to concoct my own since it was just so dern cute! Who would NOT want to eat this? Healthy, and…yep…CUTE! I mean just look at that cute little egg, nestled all sweet into that cute, little avocado shell. Then covered like a little blanket with all those veggies and BACON. Awww. As I always say, life is too short to eat ugly food.
Here’s my version.
The recipe is a breakfast for one, but can easily accommodate as many as you like!
Avocado with Egg, Turkey Bacon and Tomatoes
1/2 diced tomato
1 slice turkey bacon, crumbled
1 chopped scallion or green onion
chopped Cilantro – Optional
Sprinkle Parmesan Cheese – Optional
Salt & pepper to taste
Halve one avocado and remove the pit. Scoop out enough of the filling of the avocado to accommodate one large egg. Add raw egg to center of avocado. Season with salt & pepper if desired. Bake at 450 for about 15 minutes or until egg is done to your preference. I like sunny side up eggs, and this was a perfect sunny side up at 12 minutes. Cooking time will depend on your oven. Top with tomato, bacon, Cilantro, scallion and cheese. Serve with warm pita wedges.
This recipe, including pita wedges is approximately 300 calories, 14 grams of protein, 20 carbs, and 10 grams of fiber including pita wedges using Josephs Mini Pitas with Flaxseed.
NOTE: Avocados are GREAT for heart health, skin, diabetes, weight loss, and arthritis!!
I like pretty food. Bon Appetit y’all!