For this Saturday's brunch we experimented with a heart-healthy, high protein, low sugar breakfast that kept us full throughout the morning.
- 1 ripe avocado
- 2 fresh eggs
- Dashes of pepper and salt
- A few slices of mozzarella or cheese of your choice
Preheat oven to 425 F.
Slice the avocado in half and take out the pit. This is really easy to do by stabbing a sharp knife into the pit lengthwise and twisting. Just be careful of your fingers. I've learned that one the hard way a few times. Using a spoon, scoop out a bit more of the avocado if you want more egg white. Place avocado halves in a small baking dish.
Crack two eggs into a bowl, and using a spoon, gently scoop one yolk into each of the avocados. Drizzle a little of the egg whites until the holes are filled. Sprinkle with salt and pepper and bake for 15-20 minutes.
Served here with whole wheat toast and a spinach salad with tomato and blueberries.