Baked Avocado & Egg Boats
Baked Avocado & Egg Boats Here's a simple and quick breakfast that packs a lot of flavor, protein and healthy fats. Use a pre-mixed Mexican seasoning blend or make your own with equal parts organic cumin powder, garlic powder, oregano and chili powder. Ole'! Ingredients 1 organic Hass avocado, cut in half with seed removed 2 organic farm eggs ½ tsp organic Mexican Seasoning ¼ cup shredded organic cheddar cheese organic salsa fine sea salt and organic cracked black pepper Directions Pre-heat oven to 425 degrees. Line a small baking dish with foil. Place the avocado halves into the dish, using more foil if needed to keep them from rolling on their sides. Carefully crack an egg into each avocado half. (Scoop a bit of avocado out first, if you think you'll need more room to accommodate the egg.) Season with sea salt and cracked black pepper to taste. Sprinkle ¼ tsp of Mexican Seasoning on each egg filled avocado, then top off with shredded cheese. Bake for 10 to 15 minutes or until eggs are set. Serve with salsa on the side. More side serving suggestions:
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Recipe & Photo: Mountain Rose Herbs