I have a fat loaded recipe for you today.
Which really isn’t my kind of thing. (I’m more of a carb-oholic.) I don’t really have trouble passing on most high-fat things. But this recipe is, well, kind of awesome. And at least some of the fat is healthy fat.
Plus, it’s gluten free… so, if you’re into that sort of thing, you’re in luck. Or if you like delicious things, this is for you, specifically.
Sometimes, things are just meant to be. Not in the “Oh my gosh did you see that bartender, I think we’re soulmates” kind of way, more like the “Oh yeah, I totally should have seen that coming” kind of way. Follow me?
Avocado Egg Cups
- 1 avocado
- 1 egg (yolk)
- 1/4 cup shredded mozzarella cheese
- 1 tbsp shredded parmesan cheese
- 1/4 tsp red pepper flakes
- Salk & pepper optional
Slice your avocado in half and remove the pit. (I whack the pit with a knife, and then it generally lifts out just fine. Otherwise you can scoop it with a spoon.) Crack your egg, and separate the yolk and the white. You’re actually just using the yolk for this (but I have plenty of other recipe ideas where you can use the whites. Like this one.) Then separate the yolk into to mostly-equal parts, and fill the pit of the avocado with the egg yolk. See? It’s like it was made for this. Then sprinkle each half with a little cheese and red pepper flakes. I also added the salt and pepper, because it’s fun. Then I baked it in the oven at 400 for about 7 minutes, or until the cheese got all brown and bubbly.
This is the kind of dish that will impress your friends at brunch. It’s also super easy. And full of those healthy fats. (Ok, ok, it’s also packs in some less than healthy saturated fat… but the avocado does have some great omega-3′s!)
Alexa is coming to visit me this weekend, so you can be sure that the camera will follow us wherever we go I’ll have plenty of recipes to share with you! (And if you’re in Charlottesville on Sunday for the blogger meet up… I might even have some treats for you!)