As a pescatarian, (even if I cook meat for my clients) it’s always nice to change from fish. This is a great combination of texture and also a meal that will give you satiation and healthy fats!
- 2 Eggs
- Sea salt & pepper
- Seasoning, optional
- Cut avocado in half, remove pit. If necessary scoop out some avocado to make room for egg.
- Crack eggs into a bowl. Place yolk and some egg white (with a spoon) into the avocado’s hole.
- Bake in oven on 425 for 13-15 minutes.