I’m the person who does bring their own breakfast and lunch to work pretty much every day. Lunch is usually leftovers, while breakfast is some kind of healthy combination of grain and yogurt, or protein packed, or even just good ol’ PB&J (sometimes that’s lunch...oldie but goodie).
When the grocery gods align and the prepping-inspiration-muse decides to pop up, I sometimes get a little fancier with my breakfast.
Ermagerd! I know, it’s a runny egg yolk lusciously oozing out of an avocado - what?
This trend mashup is a baked avocado with egg and it’s super easy to prep and port to your office, your picnic, your friend’s place, to surprise your significant other, etc.
1 almost ripe Hass avocado (when you press it, it gives a little)
Seasonings to taste (I used Trader Joe’s Chili Lime Spice Mix for this version)
Preheat your oven to 375 degrees.
Halve your avocado, remove seed and scoop out a little of the flesh from around the seed depression, making a larger depression. Sprinkle salt, pepper and red chili flakes over the avocado.
Make an aluminum foil nest to place your avocado halves in so that they stay level. Or if you have a ramekin that fits them and doesn’t allow them to move around, use that. I use the foil.
Crack an egg into each avocado half. Sprinkle with salt, pepper and whatever extra seasoning you’d like. Maybe curry, or Berber spice or even Parmesan cheese.
Bake in oven for 15-20 mins or until the egg white is set. Leave in oven to cool. The yolk should still be runny and the avocado creamy.
Pack and port, or just eat it for breakfast right then and there. Enjoy!
