September 14, 2015
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the centre of the avocado, just enough so the egg will fit snugly in the centre.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!
1 teaspoon butter or butter substitute1/2 cup uncooked quinoa8 eggs1 1/4 cup skim milk1 tablespoon chopped garlic1 teaspoon chopped thyme1/2 teaspoon salt1/2 teaspoon pepper2 cups packed baby spinach, roughly chopped1 cup finely shredded Romano or Parmesan cheese
Preheat oven to 175°C. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.
Put quinoa into a fine mesh strainer and rinse under cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and quinoa. Stir in spinach, then pour mixture into prepared dish.
Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.
Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
Set aside to let cool briefly, then slice and serve.
4 ripe tomatoes2 pieces of bacon, cooked and diced4 eggs1 tablespoon ghee (clarified butter)Salt and pepper to taste
Preheat the oven to 215ºC. Cut the tops of the tomatoes off. Using a paring knife, spoon, or fork, clean out the inside of each tomato — think of it as creating a tomato ramekin.
Evenly divide the diced bacon between the four tomatoes. Scramble four eggs separately and pour one by one into each tomato ramekin, right on top of the diced bacon.
Divide the ghee evenly between the four uncooked eggs and top each egg in a tomato. Sprinkle salt and pepper over the tomatoes to taste.
Place the tomatoes in a Pyrex baking dish and bake for 40 or 50 minutes until the eggs are cooked through. Enjoy hot.
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