After all the fun and constant activity over the holidays, the house seems quiet this week. Everyone headed to Northern Queensland after our Sydney adventure to check out the beaches and Great Barrier Reef before making their way back to Brisbane this Friday for one more day together. In the meantime, Adam is back to work and it’s also back to normal for Thomas and I (minus baby bootcamp…more about my 2014 fitness plans in a near-future post).
I’m trying to clean up my eating habits after somewhat of a free-for-all over the holidays (but hey, isn’t that part of the fun???). I was in the mood for eggs this morning, so instead of my usual scramble or omelette creation, I decided to go for something a bit different. Avocado lovers… this one will help to feed the addiction!
I’ve seen similar ideas on Pinterest, but wanted to add some cheese and green onion for flavour, so this is what I came up with. Green onion (or shallots) are not grocery order staples for us, but I had it on hand for another dinner recipe I’m making this week. I found they added incredible flavour to this egg & avocado combo!
Oh, and yes. I am fully aware that eating an entire avocado is way beyond a standard serving size. However, I happily ate the entire thing, which in my option is better than still being hungry afterwards and grazing on random snacks for the next 2-3 hours. I just ate these straight up, but paired with toast or an english muffin, then I’d say 1/2 of the avocado would definitely be sufficient.
Baked Breakfast Avocado
- Avocado- 1, ripe
- Eggs- 2 large
- Light Feta- to sprinkle on top
- Green Onion- sliced, to sprinkle on top
- Ground Pepper- to sprinkle on top
- Preheat oven to 220˚C (425˚F).
- Line a small baking pan with tinfoil.
- Cut/split avocado in half, remove pit, and use a spoon to make holes slightly bigger and wider.
- Crack egg into each avocado half with care, ensuring the yolk sits in the hole. Repeat with other half.
- Carefully place into pan to avoid spillage. I actually leaned my avocados against the wall of the pan!
- Bake for 12 minutes.
- Remove and sprinkle with feta, green onion, and pepper.
- Return to oven and bake for another 8 minutes.
- Grab a spoon or fork, and go for it!
For a savoury breakfast, this is simple and quick, as it really only takes a few minutes to put together. Do it!
PS- With 20 minutes of baking, the egg is fully cooked (even though it might appear runny in the pic). If you prefer it a bit undercooked, just leave it in the oven for less time.
In other news, we said goodbye to our tree and Christmas decorations today.
It’s always a bit of a downer, isn’t it? To be honest, I’m feeling very tired and a little out of sorts this week, even though I’ve been sleeping decently. Too much fun over the past couple of weeks, perhaps? I am hoping to get a serious workout in tomorrow, which I know will help things. Let’s pray that Thomas will help a Mum out and stop having meltdowns in childcare (as has been the case over the past month -> cue clingy infant stage). Lack of structured exercise, an end to the holidays, knowing our guests are going back to Canada in a few days…I’m just feeling a bit of the blues! I know that exercise always helps this, so I am pretty excited to get back to a cardio and weight routine, as well as starting back with Body Attack team teaching next week.