INGREDIENTS
- 1 teaspoon coconut oil
- 1 large ripe avocado
- 2 organic, free-range eggs
- Sprinkle salt and pepper
INSTRUCTIONS
- Cut the avocado in half, remove the pit and scoop out enough of the flesh to accomodate an entire egg.
- Remove a small portion of the skin on the back so the avocado sits straight when you set it on the cutting board.
- Crack the eggs and divide them between 3 containers. Place the yolks in individual shot glasses or small tea cups and place both whites together in a common small mixing bowl. Add salt and pepper to taste to the whites and mix well.
- Heat coconut oil in a skillet with fitting lid set over medium high heat. Add the avocado halves, flesh side down, and sear them for about 30 seconds, or until slightly golden.
- Flip the avocados around and fill the cavities almost to the top with the egg whites. Turn the heat down, put the lid on and cook for about 15-20 minutes or until the egg whites are almost set.
- Carefully slide the yolks over the whites and continue cooking for 3-5 minutes or until yolks have reached the desired level of doneness.
- Transfer to a serving plate and garnish with walnuts, thyme and balsamic pearls.
Courtesy Of: http://www.thehealthyfoodie.com