In honor of the 31st Annual California Avocado Festival that just took place, I thought I’d share with you one of my favorite avocado paleo breakfasts.
I grew up hating avocado, which is funny because it is now one of my favorite foods. I think I began loving avocado when I started to eat sushi in college (RA Sushi on Mill Avenue was the go-to sushi spot for us Sun Devils at ASU!). Since then, avocado has become a staple for me eating a primarily paleo diet. Avocados are high-protein, high-fiber, and contain high levels of vitamins and healthy fat content.
Hope you enjoy this easy, simple recipe! What are your favorite avocado breakfast meals? Let me know in the comment below.
Serving size: 2
- 2 ripe avocados
- 4 organic eggs
- Freshly ground pepper
- Sprinkle of sea salt
- 1 tablespoon chopped chives or dill (or both)
- 2 strips of cooked bacon, crumbled (optional). Be sure to check labels – I love Applegate Farm’s Organic Uncured Sunday Bacon.
- Drizzle of hot sauce (optional) – My favorite is Frank’s RedHot and it contains only two ingredients.
- Sprinkle of Nutritional Yeast. Nutritional yeast contains tons of B-vitamins, folic acid, selenium, zinc, and protein. You can learn more about it here. Please note – not everyone considers nutritional yeast paleo, but it is vegan and gluten-free.
- Preheat the oven to 425 degrees.
- Slice avocados in half, and remove pit. Use a spoon to scoop out about 1-2 tablespoons of avocado (be sure to remove enough so the egg will fit snugly in the center).
- Place the avocados in a small baking dish, packed together tightly.
- Crack an egg into each avocado half – this can be a bit tricky, so try to crack the yolk in first, then allow the egg whites to fill up rest of avocado.
- Bake for 15 to 20 minutes. (Cooking time will vary based on the size of your eggs and avocados, but make sure the egg whites have set)
- Remove from oven. Season with your choice of toppings including sea salt, freshly ground pepper, chives/dill, crumbled bacon, hot sauce and nutritional yeast.