I have come to love avocados. Like many of us, the only time I ate avocados was in guacamole. However, I have come to appreciate avocados so much more and try to incorporate them whenever I can into other meals because they add a subtle taste that I can use in place of meat, thanks to their high protein content and abundance of omega-3 fatty acids. The trick to avocados is picking the right one.
The Secret to Avocado Selection
I never knew how to pick an avocado. To me, they all looked the same in the grocery store and I never knew which ones were ripe, over-ripe, or not ready. So, one day I saw a woman in the grocery store buying avocados, and I asked her how she was making her selection. She told me, “It’s easy, just look at the stem.”
Every avocado has a small stump of its stem. If that stump is gone, don’t pick that avocado. If the stub is still there, she taught me to use my finger and try to gently move the stump; if the stump moves with gentle pressure, the avocado is ripe and ready. If the stump breaks off with your finger moving it, don’t buy it. If that wise woman ever reads this, I thank you each time I buy an avocado!
Health Benefits of Avocados
What I also appreciate is the health benefits avocados have for pregnant women! They contain necessary fiber, potassium, omega-3 fatty acids, and low sugar that make them a perfect main course or meat substitute for women (or the whole family!). Since breakfast is the most important meal of the day, I found a way to maximize the benefit avocados offer by making them a main course for a morning meal. This recipe is a packed with protein from egg and the avocado, so it wards off hunger and keeps you feeling full for several hours.
And you can refrigerate the leftovers and eat them for a quick lunch or midmorning snack another day. Your family can customize it, and add their own combinations of herbs or toppings, making it spicy or keeping it mild in any way they like. Its super easy so give this one a try the next time you need a hearty breakfast (or brunch!) without the hassle.
Eggs Baked in Avocado
- 4 ripe avocados
- 4 medium eggs
- 2 sliced of cooked bacon, crumbled (optional)
- Salt & Pepper to taste
- Parsley, chives or other chopped herbs to garnish
- Preheat oven to 425F.
- Slice avocados in half and remove the pit. Scoop out about 1 to 2 tablespoons of avocado flesh from the center to make a shallow well that will allow the egg to fit snugly in the center.
- Place the avocados in a small baking dish or baking sheet.
- Crack an egg into the center of the avocado (Tip: Try to put the egg yolk in first, then fill the egg white in around the yolk. It’s OK if the egg white spills over onto the avocado or down the sides).
- Bake 15-20 mins.
- Garnish with crumbled bacon, parsley and chives (or any fresh herbs you like), salt and pepper to taste. Try toasted triangles of tortillas or pita bread on the side.