It's almost Valentine's Day, so let's take a moment to appreciate one of food's great partnerships: avocado and eggs. We've tried adding avocado to scrambled eggs or using mashed avocado in place of mayonnaise in an egg salad, but this idea is a new one: baking an egg directly in an avocado half!Basically, you remove the pit from a halved avocado, hollow out a little more space if needed, and crack an egg into the hollow. The avocado becomes an edible ramekin, holding the egg as it bakes. Additions like cheese or herbs can be sprinkled over the top before baking.
With all the protein and healthy fats in this combo, this seems like a great breakfast after a workout, or any time you need a meal that will keep you going for hours.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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