I love avocado. I follow a low carb, high fat diet. Ketogenic. Avocado is full of healthy, good for you fats and tons of fiber. I eat this for breakfast, lunch, or dinner. And you can add parmesean cheese, cheddar, salsa, picante, jalepeno....you name it...you can add it!
Preheat Oven to 425
1 Medium Avacoado, Sliced in half lengthwise and pitted
2 Medium eggs
Salt/pepper to taste
1 tbsp butter (optional)
1 muffin tin (keeps them upright)
After I slice the avocado in half and pit, I generally scoop out about 2-3 tsp of the meat from the pit cavity. I place them on the muffin tin in one of the muffin holes, so it stands with the pitted meaty side up. I then salt and pepper it and I add 1/2 tbsp butter inside each pit. I crack an egg and try to get the yolk in first (inside the pit hole). Repeat with second half and second egg. Salt pepper to taste. I love to add red pepper flakes. I add them to everything though. It adds a bit of spice, but not much! Bake for 15-20 min. You want the yolks to be loose, but you want the whites set. I do the jiggle test. If the jiggle is a tad stiff, they are done.
The meat of the avocado ends up warm and creamy. VERY filling!