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Ingredients Serves 2 1 avocado 2 free-range organic eggs Ground black pepper Fine grain sea salt Chopped parsley to taste Directions Preheat the oven to 425 degrees. Halve the avocado and scoop out enough meat to fit the raw egg, but leave as much as possible. Using two bowls, separate the egg yolk from the whites. Place the avocado halves on two ramekins, they hold them stable and make them easy to bake. Fill the avocado halves with the yolk first, then add the right amount of the white to prevent it from overflowing. Sprinkle with a pinch of salt and pepper, then bake for 15 minutes or 20 minutes if you don't want a runny yolk. Sprinkle with chopped parsley and serve!
Nutrition facts One avocado half yields 231 calories, 20 grams of fat, 10 grams of carbs and 8 grams of protein.
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