Saturday, January 10, 2015

Avocado Egg Cups

With the activities of the year kicking in in full force, I'm sure we'd all still like to keep to that "Eat healthily" resolution of ours even amidst the busier and tighter mornings, but grimace of the lack of time to prepare a healthy breakfast. Well, here's one option you could whip up in 15 minutes tops!

Let's see, now, an medium-sized avocado has about 250kcal, 15g of carbohydrates, 10g of fibre and 17.5g of unsaturated fat while an egg has about 55kcal, 4g of protein and 3g of unsaturated fat! This makes for an extremely nutritious and filling breakfast that will easily power you through your mornings.

Here's what you need:

an avocado

an egg

And here's what you have to do:

1. Pre-heat your oven to about 217℃.

2. Half your avocado and remove the seed from the pit.

3. Crack an egg into the pit of one avocado, yolk-first, until the pit is full.

4. Fill the other avocado pit with the remaining egg white.

5. Place the avocado halves on an aluminium-lined baking tray and bake for 15 minutes, or until your egg whites set (differs based on the size of your egg).

6. Dash generously with pepper or any other herb of your choice and enjoy!

Ta-da! The egg yolk bled beautifully, and I found that adding copious amounts of pepper really made the otherwise bland egg-and-avocado combination much tastier. Do try this with other herbs (thyme, perhaps?) and see if it works for you too!

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