A healthy recipe for breakfast consisting of Avocado, eggs and a fresh salsa.
|pinch of cayenne pepper|
|1 tsp||cilantro, chopped|
|pinch black pepper|
|1||tomato, large, diced|
|2 tbsp||cilantro, chopped|
|2 tbsp||red onion, diced|
|2 tbsp||cucumber, diced|
|1 tbsp||jalapeno, diced|
|sprinkle of salt|
Carefully cut your avocado in half length wise. Remove pits. Scoop out a little of the avocado where the pit was sitting to make a slightly bigger hole. I took a small sliver off the bottom of the avocado to help it sit flat in the sauce pan. Add a few drops of oil in a saucepan over medium heat. Add your avocado.
Sprinkle on some black pepper, cayenne pepper and some fresh cilantro.
Crack your eggs, one at a time, into a bowl. Using a spoon scoop out each egg and carefully place each egg in an avocado half.
Reduce the heat to medium low, cover pan with a lid, and cook until the egg whites have set up but the yolks are still runny, about 3 minutes. If you like your yolks firmer cook another minute or so.
To serve place on a plate and top with the Fresh Salsa and another sprinkle of cilantro.
To make fresh tomato & cucumber salsa: In a bowl add 1 large diced tomato, 2 tbsp chopped cilantro, 2 tbsp diced red onion, 2 tbsp diced cucumber, 1 tbsp diced jalapeno or green pepper, the juice from half a lime, sprinkle of salt. Mix and serve.
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