It has officially been one month since I launched my blog at its new domain name! So very exciting. It is already growing and I am having a lot of fun writing. Don’t expect me to go anywhere soon- I’m gonna keep writing!
On to today’s post- I discovered this recipe about a year ago from The Traveling Spoon. And I can’t believe I hadn’t eaten it before. Avocados are up there in my top favorite foods. I pretty much think they go with anything- eggs especially. I’m no stranger to the avocado omelette. That’s why this recipe was so perfect.
It is one of those foods that tastes so completely decadent that you can’t believe that it is good for you. Egg and avocado omelettes are awesome- but they just don’t even compare to the eggvocado. When the egg is baked in the avocado it is like both foods transform to their full potential. They were meant to be together.
And the best part is it is naturally gluten free and it works with the paleo diet as well!
One of the best parts of this recipe is how completely easy it is. Pretty much all you have to do is hollow out a little bit of the avocado, wrap the avocado in a tin foil “boat,” crack an egg into the avocado, and bake. And then eat, obviously.
You will probably need to make these in a large batch because you won’t be able to stop eating.
You will need to spoon out some of the avocado to make room for the egg- but don’t worry- you can still eat it later. Even with a larger space, it is totally normal for there to be overflow from the egg- that is why you bake the eggvocado in tin foil. It catches the overflow egg for future deliciousness.
The extra avocado and overflow egg are like an extra treat after you devour the whole eggvocado in one minute. And then you can sit back and admire how easy this recipe was. The return of flavor based on energy put into this recipe is exponentially high.
What toppings do you use on your eggvocados? Let me know!