LOW-CARB, BAKED STUFFED AVOCADO WITH SPICY TOMATO SALSA

This is a wonderful breakfast for a lazy weekend morning or even a sophisticated brunch, it’s full of healthy fats and it’s incredibly filling so sets you up nicely for the day.  The cavity inside an avocado flesh makes a perfect cup which is just crying out to be filled with delicious baked free range eggs; the fresh vibrant spicy tomato salsa creates a contrasting acidic flavor which helps to cut through the richness of the avocado.

makes: 4 SERVINGS

prep time: 5 MINUTES

cooking time: 20 MINUTES

ingredients

2 Large ripe avocados
4 free range eggs
2 tablespoons olive oil

For the Salsa
2 ripe tomatoes
1 clove garlic (minced)
Zest and juice from one lime
Small handful of fresh cilantro (chopped)
2 tablespoons olive oil
Few dashed of tabasco hot sauce to taste
Sea salt and freshly ground black pepper to taste

directions

1. Preheat oven to 400F/200c

2. Cut each avocado in half and remove the stone, cut a small slither of the avocado skin away from the fruit to help it stand up evenly on the baking tray.  Line a baking tray with foil and place each half of avocado onto the tray, skin side down.

3. Crack the eggs and separate the yolks from the whites, place a yolk into each cavity of the avocado, the cavities won’t be big enough for an entire egg, so just top up each cavity with as much egg white as you can without it overflowing, keep the remaining egg whites for another recipe.

4. season with salt and pepper and drizzle with the olive oil, place the tray into the oven to cook for approximately 20 minutes until the eggs are set.

5. Meanwhile while the eggs are cooking, make the salsa by finely dicing the tomatoes, place into a mixing bowl and stir in the olive oil, garlic, lime juice and zest, chopped cilantro, Tabasco sauce and seasoning to taste, and stir well.

6. When the eggs are cooked, remove the avocados from the oven and transfer them to serving plates, top with the tomato salsa and extra fresh coriander to garnish, serve with extra tobacco sauce on the side.

Chef tip

Why not try topping with a little smoked salmon or prosciutto for an extra special touch?