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Baked Egg and Avocado

By Fredrica Syren

I bet you all are preparing for New Years Eve festivities by now but if you looking for something festive to eat for tomorrow breakfast to celebrate the first day of the 2013 here is a great one. This is a dish I made for Christmas day brunch, and it was such hit that I have to post the recipe for it. I love the idea of eating an egg baked inside an avocado because not only is it a healthy way to eat breakfast but it also is so easy to make. These avocado bowls are so adorable and visually appealing.

You can top the avocado eggs with whatever seems good, but I made them slightly Mexican with chopped Swiss chard, tomatoes and cheese, and served them with hot salsa. Think of it as a breakfast taco wrapped up in an avocado. That’s a tortilla shell substitute worthy of a summer fiesta. If you want a healthier version, just hold the cheese.

 

Happy New Years Everyone!!!

Baked Egg in Avocado (per portion)

· ½ Avocado
· 1 Egg
· Dash of smoked paprika
· Salt and pepper
· Chopped Swiss chard
· Diced tomatoes
· Shredded cheese
·  

Preheat oven to 425 F. Place a cast iron pan in oven and heat.

Cut avocado in half and remove pit. Depending upon how big the avocado pit is, you may want to scoop a little bit more of the flesh out of the middle and set aside. Crack egg into the middle. Sprinkle with smoked paprika, salt, and pepper.

Remove cast iron pan from oven and place avocado/egg inside. Bake about 10 minutes, or until egg reaches desired consistency. When egg looks about done, sprinkle with Swiss chard, tomatoes and cheese, and bake until melted. Serve alongside salsa, fresh cilantro and hot sauce, if desired.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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