Friday, May 24, 2013

Avocado Egg Cups (C3)

Recipe Author: Simmie Sinow

Have you ever thought about baking an avocado?

Neither did I until someone mentioned a recipe they say online, so I decided to give it a try!

This can be prepared using either Eggbeaters or a whole egg.  When using a whole egg, it tends to get a bit messy as most eggs have more liquid than will fit in the pit of the avocado. We suggest using Eggbeaters (whole egg) instead.

1/2 large avocado with pit removed, avocado still in shell/skin
Eggbeaters (or a small egg)
Salt and pepper to taste
Grated parmesan cheese (or allowable cheese of your liking)

Preheat oven to 425.

Cut the avocado in half and remove the pit if making two servings.  If not, leave the pit in the half that you are not using and store in the refrigerator for future use.

Pour enough Eggbeaters (whole egg replacement) in the pit, sprinkle with a little bit of salt if you'd like and sprinkle some compliant cheese on top.

Place the avocado on a baking sheet or pie tin and bake as long as it takes to get the egg to the consistency you enjoy.  Start checking at about 10 minutes by tapping your spoon on the top to see how firm the egg yolk is.

Remove from the oven and enjoy right out of the skin/shell or scoop the entire avocado out of the shell and serve on a plate.

The combination of hot avocado, salt, egg and cheese really makes the avocado flavor pop!

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