Whenever people talk to me about wanting to lose weight, or they are having issues losing weight or they want to be healthier, the first question I always ask is do you have breakfast?
Now, before reading on, do you have breakfast? It still amazes me how many people skip breakfast despite it being so important to your body. Yes if you skip it, it can cause you to put on weight in some situations but breakfast and the importance of it is for another post (even a smoothie shouldn’t take too long to sort out).
Now one of my favourite breakfasts is mixing eggs, avocado and tomatoes in fantastic new ways and this recipe is just one of the ones I thought I would share. Obviously I served it with gluten free toast and lashings of butter but it was proper butter, not spread so that’s better for you! Give this a go and try your own mixes too, next time I make it I want to add some chilli!
1 Avocado (I used one and a half because I had a spare half in the fridge that needed using)
5/6 cherry tomatoes, finely diced
Preheat your oven to 180 degrees celsuis and let’s get started.
This is a very very simple recipe. Firstly, make sure the avocado is ripe, as if it isn’t it will be really hard to mash and can sometimes be quite stringy. A good tip here is if you take the ‘stalk’ bit off the end of the avocado it can tell you the ripeness. If it’s yellow, it’s underripe, if it’s brown it’s overripe and if it’s green it’s just perfect!
Scoop out the contents of the avocado into a bowl, but keep the skins, making sure you remove the stone from the middle. Mash the avocado and the diced cherry tomatoes and add some salt and pepper to season. This is where I will add chilli in next time, cut very finely!!
Scoop the mix back into the avocado skins and make a small well in the centre. Where you made the well in the middle of both halves, crack your eggs. Now be warned, sometimes if you have small avocado and big eggs this can be a bit messy so I’d suggest putting the avocado skins on the baking tray at this stage so you don’t have to move them later and spill the egg.
Put them in the oven to bake and now this timing depends on how you like your eggs. Runny eggs can take 12-15 minutes maybe, I like mine with none of the ‘snotty’ bits but not too runny a yolk (as I lose it as soon as I start eating it!) so I generally leave mine in for 15-18 minutes. 20 minutes or above will be a hard cooked yolk.
Then simply take out, add another splash of pepper, some buttered toast and devour. The creaminess of the avocado works so well with the sweet and tangy tomatoes and the runny hot yolks it’s just delicious!
No more excuses for not eating breakfast!
Ciao for now x