It’s easy, simple, healthy and most importantly: Delicious!! It’s also a great gluten free option and perfect for those seeking complex carbs. Colorful! Nutritious, delicious, high in protein and good fats!
Get ready for these delicious baked treats!
Stuffed Baked Eggs in avocado and sweet potato
WHAT
1 ripe haas avocado
1 baked sweet potato
4 eggs
Optional:
1 oz shredded cheddar (or cheese or choice)
Handful of mixed cherry tomatoes
Seasonings: salt, pepper, garlic powder, herbs de Provence, basically anything you enjoy.
This is how you do it:
Make sure the potato is already baked. Time to part and scoop!
Use ripe, but not overripe avocado. Use sweet baked potatoes. You may use Yukon potatoes (or any white) but you can’t beat the low glycemic index provided with the ingestion of sweet potatoes. They are my (and many people’s) go to carbs! Anyway, scoop out a “hole” so that your cracked egg can fit nicely in it as it baked.
Preheat oven to 350-375F, this is medium heat.
Cut avocado and sweet potato in half. Add a pinch of shredded cheese on the bottom of the “holes” you made in your sweet potato and avocado halves. Gently Crack egg in the holes.
Use a muffin pan so the sweet potato and avocado halves can “sit” in them while they bake without tipping. They may still want to tip, but less likely in a pan like this, so arrange them like so. Put them into oven and allow to bake 12-15 minutes minutes until they set.
Spray the muffin tins with some EVOO (extra virgin olive oil) and add cherry tomatoes on the last 5 minutes of baking so they are just tender when you get them out.
Enjoy it like this! It makes 2 servings! I mixed together the scooped out avocado and sweet potato and ate them as “sides” with the cherry tomatoes with the stuffed avocado and sweet potato! Great idea, and @winecoach also really enjoyed! I hope you do too!!
Xoxo, Ana?
Count Colors, Not Calories!?
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