Avocado-Egg Breakfast

health, Lifestlye, meatless monday

I’m not a breakfast person. Everyone who knows me knows that. Even though I know that breakfast is the most important meal of the day, I can’t ever seem to drag myself out of bed in the morning to eat it. I’m more of a grab-whatever-is-in-the-cabinet-and-run type of person. I know, however, that my body deserves more than a processed, overly sugary granola bar in the morning and to top it off, granola bars have unnecessary packaging waste that makes me feel guilty–especially when it starts to pile up in my car and I can see how much of it there really is.

So, lately, with my hour of Sky Time per day self-care practice, I’ve been looking for some new recipes to use to make myself a quick and healthy meal in the morning. I found this video on Facebook this morning and I thought, “hey, why not?”

So I whipped out my trusty eggs and an avocado and set to work.

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And it didn’t go too terribly! I had some trouble getting the avocado halves to sit up20180504_103604 on the pan, they kept tipping over and the egg whites would run out (this happened a solid 8 times and it was really testing my patience). This was a bigger problem in the half of the avocado containing the tomatoes, as there was more volume in that half, but after I propped them up with bits of tinfoil they worked pretty well.

Another problem I had was that the half with the tomatoes was really runny inside, while the outside came out of the oven crusty and hard. I deemed it inedible. Despite that, however, I think this breakfast idea was a pretty good one. It’s easier to put my tomatoes on the side, anyway.

So if you’re like me and you can’t stand leaving the comfort of your bed 30 minutes earlier to make a complicated breakfast, try this easy and healthy recipe! It only took me about 20 minutes to make in total–and it was totally worth it! Here’s the recipe I used:

Items you will need:

  • One avocado
  • Two medium/smallish eggs
  • Tin foil
  • Knife
  • Pan
  • Spoon
  • Bowl

Steps:

  1. Preheat oven to 425 degrees Fahrenheit
  2. Cover pan with tin foil
  3. Cut avocado in half and place the pit in the bowl
  4. Scoop about 1.5 tablespoons of each half of the avocado out in order to make more room for your eggs
  5. Crack the eggs into the avocado halves and add salt and pepper to taste (other ingredients such as chives, bacon, or other spices can be added here*)
  6. At this point, you may need to prop your avocado halves up with bits of tin foil to keep them from tipping over
  7. Bake for 15-20 minutes
  8. Enjoy

*I wouldn’t recommend putting tomatoes inside the eggs

 

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Note my Honey-Lemon Water next to the avocado 🙂

 

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