I have always been partial to eggs, some years I can eat them and other years not. At the moment I can eat eggs, but only if I get them close-by our weekend house from Sepascot Home Farm upstate NY in Rhinebeck. The eggs from the Farm are true-to-life produced by the happiest chickens, who are not caged and are free to roam the property during the day eating naturally. They are very happy little chickens! Personally, I can only eat eggs if they are baked or hard-boiled. Weird I know. I cannot do fried eggs and the smell of a cooking omelette can near make me sick.
Beta Carotene is needed by the body for good eye-sight and vision, to maintain a healthy immune system and healthy skin. Omega 3 Fatty Acids are needed by the body to control blood clotting and to build cell membranes in the brain, as the body does not produce Omega 3′s we must get them from food.
The taste is way better of Free-Range eggs, with Battery-Caged eggs having no taste in comparison. Sure, they are usually more expensive but for me I just cannot do conventionally farmed eggs at all.
I also love avocados, which are high in close to 20 nutrients including potassium, vitamin K, folate, B vitamins and vitamin C. Not to mention high in fiber. So, I started thinking, how would a baked avocado go with a baked egg – can I combine the 2?
Feeling motivated, after an insane workout at the gym, I tried it out this morning and the combination turned out amazing. It is definitely something that my family is going to be eating in the future…. often.
WHAT YOU NEED
- Half a tomato finely diced
- Quarter of a small onion finely diced
- Oregano chopped in small pieces
- Half a teaspoon of sea-salt
- 1 tablespoon of olive oil
Organic Avocados and Free-Range Cage-Free produced eggs are the main ingredients
WHAT TO DO
- Pre-Heat oven to 350 F
- Cut avocado in half and pit
- Scoop out approximately half of the avocado flesh of each half of avocado
- Crack one egg into each half of avocado