When I first came across this new way of eating avocados (my favorite “alligator skin” food according my young nephew) it was considered a breakfast dish…
But the truth of the matter is, I adore avocados (for their taste as much as their benefits)… and I love eggs (especially since the cholesterol myth has been shattered). So I eat stuffed avocados when I want to… for breakfast, brunch, lunch, and even supper if the mood strikes.
This dish lends itself well to any time of the day. And hits the spot. Avocados are filling, packing about 10 grams of fiber (the most important anti-aging nutrient!) in just one half, and close to 12 grams of monounsaturated fat — like olive oil — the healthier alternative to the trans fats you find in processed foods.
If you can handle the heat, shake on quite a bit of the cancer-fighting, pain-reducing crushed red pepper flakes — and enjoy!
Stuffed avocados for two
- One medium to large-sized avocado
- 2 pieces of cooked bacon, crumbled
- 8 baby spinach leaves
- Salt and pepper, to taste
- Crushed red pepper flakes
- Preheat your oven to 425 degrees.
- Cut your avocado in half and remove the seed with a spoon to keep from damaging the fruit, and place the halves on a baking sheet.
- Line the hole of each avocado half with the spinach leaves, then add the crumbled bacon.
- Crack one egg at a time into a bowl. Using a spoon, transfer the yolk and whites into the avocado hole. Do this for both halves. Season with salt and pepper.
- Bake for 15-20 minutes. Remove from oven and sprinkle with crushed red pepper flakes.
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