If you want to start your day with a delicious breakfast loaded with nutrients, my breakfast egg avocado cup recipe would surely come in handy.
Avocados are all the rage among health-conscious people–and for good reason! It has vitamins, minerals, fiber, and healthy fat. It’s also a versatile ingredient that you can use to prepare a wide variety of dishes. You can also make sweet treats with it. Its mild delectable flavor and creamy texture make it incredibly delicious!
What’s Good in Avocado
Avocado is a rich source of monounsaturated fat which reduces your risk for heart disease and stroke. The fat in avocado also helps you absorb carotenoids, which are organic pigments in fruits and vegetables that have antioxidant properties and are converted to Vitamin A. If you’re making a salad, it would be a great idea to toss in some avocado cubes or slices.
Avocado also contains carotenoids as well as Vitamin C, Vitamin E, and Vitamin K. It has more potassium than bananas. (That’s one reason to go bananas over avocados!) It also contains magnesium, fiber, and a wide range of phytonutrients. Indeed, avocado is a nutritional powerhouse!
Avocados and Your Health
When you get to know the health benefits of avocado, you’re going to want to try my breakfast egg avocado cup recipe. Aside from promoting cardiovascular health, it lowers the risk of metabolic syndrome, which is a set of symptoms that increase your risk for diabetes and heart disease. It contains antioxidants that help protect the eyes from cataracts and macular degeneration. It can also reduce the symptoms of arthritis and help prevent cancer.
Want to reduce food cravings and lose weight? A study reveals that those who ate avocado during a meal felt more satisfied and were less likely to eat over a five-hour period. (If you need help with your food cravings, you can check out my Crave Cure Program.)
So go make yourself a breakfast egg avocado cup for breakfast, and you won’t be hungry until lunch!
Breakfast Egg Avocado Cup Recipe
Breakfast Egg Avocado Cup Recipe
- 1 large avocado
- 2 small/ medium eggs
- 1/2 tomatoes diced
- 2 tbsp. fresh cilantro, chopped
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- Pre-heat oven to 425 degrees.
- Cut avocado in half and carefully remove seed. Scoop out a little of the avocado flesh to blow for one egg to fit in the hole you just created by removing the seed.
- Using your finger flatten the side of the avocado that will be resting in the dish to ensure it is stable while baking.
- In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out.
- Crack the egg directly in the avocado. Repeat for both avocado halves.
- Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it’s cooked to your desired consistency.
- While the avocado egg is baking, in a small bowl mix the avocado flesh (removed to make space for the egg), tomatoes, sea salt and pepper.
- Plate the baked avocado egg cup and sprinkle the mixture of tomatoes and avocado flesh on top.