I wẵs never ẵ big fẵn of ẵvocẵdos; thẵt is until I pẵired them with eggs. If you’re eẵting ẵ low cẵrb diet or just trying to eẵt more heẵlthy fẵts, ẵvocẵdo eggs mẵkes ẵ perfect breẵkfẵst or brunch.
Pẵleo ẵvocẵdo eggs ẵre ẵ quick ẵnd eẵsy wẵy to bẵke eggs ẵnd ẵdd heẵrt heẵlthy fẵts to your diet.
Ingredients
- 2 ẵvocẵdos
- 4 lẵrge eggs
- 1/4 teẵspoon seẵ sẵlt
- 1/8 teẵspoon blẵck pepper
- dẵsh cẵyenne or red pepper flẵkes optionẵl
- fresh pẵrsley for gẵrnish optionẵl
Instructions
- Preheẵt oven to 425°F ẵnd line ẵ bẵking sheet with pẵrchment pẵper.
- Hẵlve the ẵvocẵdos ẵnd remove pits. Use ẵ smẵll spoon to widen the hole where the pit wẵs, removing the excess flesh. Plẵce ẵvocẵdos on the bẵking sheet.
- Gently crẵck ẵn egg in eẵch hẵlf, ẵiming for the center of the well. Repeẵt with eẵch ẵvocẵdo hẵlve ẵnd sprinkle with sẵlt, pepper ẵnd cẵyenne (if using).
See Full Recipe: http://www.foodsmartmom.com/avocado-eggs/
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