Eggvocado

Ingredients:
– 1 half of an avocado, pitted
– 1 egg
– Salt and pepper, to taste
Topping of choice (some suggestions: parmesan, chili flakes, balsamic, oregano, basil, bacon, etc.)

Preheat oven to 375°F. Using a small piece of aluminum foil, create a ‘bowl’ or ‘boat’ in which to bake your Eggvocado (or you could use a ramekin). Scoop out a small amount of the avocado to create a larger hollow *to be “on plan” I scoop all of the avocado out and only put back in the weight that I’m allotted or am substituting*

Place avocado in your foil ‘bowl’ and crack the egg (or just use egg whites) into the hollow. Add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites).