I make these for lunch all the time because I have a handy supply of eggs (I have chickens. I also have a lot of dietary restrictions since I am insulin resistant and have IBS. These don’t upset my stomach, are filling, and, best of all, don’t make me sleepy after lunch.
- 1 Avocado
- 2 farm fresh eggs
- 1 tsp garlic olive oil
- 1/2 tsp Oregano or Thyme
- 1/4 tsp Basil or Rosemary
- Salt and Pepper to taste
- Cheese if desired
HOW TO MAKE IT
Preheat the oven to 450 degrees.
Halve the avocado and remove the pit. For chicken eggs or duck eggs, increase the size of the hole in the avocado boat. This step is not necessary if using quail eggs. Baste with garlic olive oil. and half of the spices.
Make foil boats so that the avocado doesn’t tip during cooking and put the avocado in the boats on a baking sheet.
Top with the rest of the spices and cheese if desired.
Bake for 15 minutes or until egg yolks are to their desired doneness.