1. Breakfast: Baked Avocado Eggs With Toasted Rye Bread
The nutritionist’s take: “The eggs, bacon and avocado are all great sources of muscle-building/repairing protein and the rye bread provides necessary (good) carbs for energy and to prevent hunger until lunch.”
Serves: 1
Ingredients:
- 1 avocado
- 2 medium eggs
- 1 slice of bacon (chopped into small pieces)
- Few leaves of fresh basil
- 5 vine cherry tomatoes (on stalks)
- 2 slices rye bread
- Drizzle rapeseed oil
Method:
• Pre-heat oven to 200°C.
• Heat a drizzle of oil in a pan and when hot, add the chopped bacon, stirring often, until crispy. Approximately 5-7 minutes.
• Remove the bacon from pan and leave to cool on a paper towel.
• Halve the avocado and remove the stone. With a teaspoon, gently scoop out a little more of the avocado to create a large hole for your egg.
• With a sharp knife, cut a very small flat piece off the bottom of each avocado half.
• Place avocado halves on baking sheet or in a small baking dish.
• Crack eggs one at a time into a small bowl. With a spoon gently lift the yolk, being careful not to break it, and place it into the hole of one avocado half. If there is extra room, add some of the additional egg white. Repeat with second half.
• Sprinkle with salt and pepper.
• Bake for 20-25 minutes, until egg yolk is white and cooked but yolk still runny. With 15 mins to go put your tomatoes on a baking tray and put in the oven for the remaining 15 mins.
• Remove the avocados from oven and sprinkle with bacon, and basil.
• Add to toasted rye bread and enjoy with the baked cherry tomatoes on the side.
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