You've tried smashed avocado – now it's time for a delicious new breakfast idea!
15 minutes
Serves 2
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger
All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food – right from the start of the day
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Recipe by: Charlie Farrant | Student Dietitian and Running Blogger
All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food – right from the start of the day
Share
Rate
Print
Share
Rate
2 rating(s)
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Ingredients
1 ripe avocado
2 medium eggs
Small handful chives, finely chopped
Freshly ground black pepper
2 slices brown bread, toasted
CALORIES: 274
FAT: 18g
5 A DAY: 0.5
SALT: 0.6g
SUGAR: 1.5g
Method
Preheat the oven to 220ºC / Fan 200ºC.
Cut the avocado in half and remove the stone (leave skin on). Scoop out a little of the flesh to create a larger hole.
Crack an egg into each avocado half, top with a few chives and season with pepper. To stop them overflowing, pour each egg into a ramekin, spoon the yolk into the avocado and add the white gradually.
Put the avocado halves into the oven and bake for about 10 minutes or until the white is set and the yolk is still runny.
Once the eggs are cooked, serve each avocado half with a slice of toast.