What's for Breakfast? Stuffed Avocado w/ Bacon & Egg
I am obsessed with avocados.
I eat one almost every day in some way or another.
Higher in potassium than a banana and good for the prostate (I don't have one, but I'm just saying).
Here we are going to bake them with an egg inside.
Sounds a bit unconventional.
I have never heated an avocado before this, and not sure why.
These were a delicious breakfast or brunch.
Breakfast for Two: (adapted from What Should I Eat for Breakfast Today?)
1 large, ripe avocado, cut in half, pit removed
kosher or sea salt
2 regular size eggs (don't use jumbo or x-large)
2 tbsp of fresh herbs, chopped (I used parsley, chives & thyme)
2 oz. of slab bacon, cut into small bits
whole grain toast
Scoop some of the avocado center out to make the hole bigger to accommodate the egg.
Sprinkle the avocado halves w/ sea salt & pepper.
Lay them in a small baking dish, so they are snug, and don't tilt.
Break each egg into a separate dish, adding only the yolk into the avocado center (use the shell to scoop and pour out the whites into the bowl).
Once the yolk is settled nicely in his new home, spoon some of the egg white around it (you will most likely have leftover egg white).
Bake in a 350F for 20 minutes for a medium runny egg.
Fry up the bacon bits in a skillet until crisp, and set aside.
While the avocados are baking, make the toast.
In a small bowl, combine the handful of chopped herbs with about 2 tbsp of olive oil.
Drizzle the herb oil on the toast and serve along side the stuffed avocados with the bacon bits and herbs scattered on top.
Dip bread into runny egg and schmear some avocado over the toast.
Breakfast is served!