- 1 avocado
- 2 eggs
- Parmesan cheese
Trying to be healthy? Trying to up the protein a little? These bad boys could make the perfect breakfast, lunch or dinner....
Scoop out some of the inner flesh, not all of it just enough to fit your egg. Save what you scoop out to pop on the side or eat straight from the spoon! Brush the flesh of the avocados with a little oil to keep them from browning.
Crack your eggs into each scooped out hole and sprinkle with salt and pepper. Seasoning well is important as avocados and eggs have such a mild taste. The hardest thing here is balancing them so the egg doesn't all spill out. If you have a bun or muffin tin, it might be the perfect thing to prop them up so they don't topple over.
Cook them for 10-15 minutes, depending on how well done you want them, in an oven preheated to 180C.
Grate a little parmesan cheese over the top and pop them back into the oven for another minute so it melts.
Sprinkle with a little basil and serve!
Dig in to the creamy, eggy insides!
Hardly rocket science, but we're all for the easy things that taste delicious. Even if you’re not a health freak, once you try this you'll be a convert to the eggy avocado.