Baked Avocado with Egg

For a low-sugar, high-protein breakfast, try this innovative morning meal. The combination of the healthy fats and lean protein will keep you feeling full and satisfied till lunchtime. It’s also delicious topped with salsa and black beans and served over a large bed of greens. 



1 avocado

2 eggs

Sprinkle of sea salt

Red pepper flakes to taste

Chives, thinly sliced


NOTE: For one serving, divide the ingredients in half and keep the pit in the unused avocado half to prevent it from turning brown before consuming.



PREHEAT THE OVEN to 425°F. Slice the avocado in half and scoop out enough flesh from the avocado to make room for the eggs. Place the avocado halves in a small baking dish. Slowly crack the eggs into the avocado halves, ensuring that there is no overflow. Bake for 15 to 20 minutes, or until the whites are cooked through. Remove from the oven and season with salt, red pepper flakes, and chives.


Recipe and image by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015)