Reading Time: 3 minutesMy background is in food. Me and food? We go way back. I’ve been cooking ever since I was a kid. Then came culinary school, a stint in the professional kitchen world, and a little catering before making my way to the world of health and fitness. Now, I cook mostly for fun and for friends and family.
One of my favorite parts of the Whole Life Challenge is that hundreds, if not thousands, of people start cooking for themselves for the first time. There is nothing I have done in my life that is more exciting (or useful) than learning to cook. It’s an empowering thing to have some control over – not to mention a really good use of that scary part of your house that brings inside all of those fun outside elements – water, fire, and ice!
This week, we’re going to keep it simple. This recipe is awesome. I’m not the first person to do it, and I won’t be the last. It’s a crazy-good breakfast and a cheeky throwback to that old “egg in a frame” you may have eaten as a kid. It is ridiculously easy to make, as well as super nutritious and healthy.
Easy Baked Egg and Avocado Breakfast
This recipe makes a crazy-good breakfast and a cheeky throwback to that old “egg in a frame” you may have eaten as a kid. It is ridiculously easy to make, as well as super nutritious and healthy.
Ingredients
- 1 avocado
- 2 eggs separated into eggs and whites
- Olive oil
- Salt
- Cayenne
Instructions
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Preheat your oven to 350 degrees.
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Cut your avocado in half and pull out the pit. My favorite way to do that is to give it a good karate chop with my chef’s knife and pop it out.
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You’re going to want to scoop out a little more avocado than the pit makes room for. It’s a tiny place to put an egg, so make it comfortable.
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Season the avocado with some salt.
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Now, we separated the egg because the whole thing is not going to fit in the avocado, so start with the yolk (that’s the best part anyway). Place the yolk in the pit you made and spoon in a little egg white to fill it up the rest of the way. Repeat with the other half of the avocado and the other egg (you will have some white left over, but you can use that to make meringue or scrambled egg white omelets).
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Drizzle the eggs with olive oil, season with salt, and dust with cayenne.
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Put the two avocado halves in a pan (it helps to make a little nest for each out of foil to keep them sitting evenly) and bake for about 15 minutes. You should check after 10 or 12, but it may take a little longer. When the whites have become solid, they’re done!
He graduated from UCLA with a BA in philosophy as well as a degree from the Southern California School of Culinary Arts, and feels food is one of the most important parts of a life - it can nourish, heal, and bring people together.
Michael believes health and well-being are as much a state of mind as they are a state of the body, and when it comes to fitness, food, and life in general, he thinks slow is much better than fast (most of the time). Stopping regularly to examine things is the surest way to put down roots and grow.
He knows he will never be done with his own work, and believes the best thing you can do for your well-being starts with loving and working from what you’ve got right now.
