I have to admit. I was nervous to try this one! Every time I saw an avocado egg bake picture pop up on Pinterest I’d tell myself I wanted to try it but figured there was no way I could pull it off. Surprisingly, it’s super simple AND delicious.
1 ripe avocado
2 fresh eggs
pinch of pepper
pinch of cayenne
1/2 tablespoon chopped chives
Preheat the oven to 425 degrees.
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish.
Crack an egg into each avocado half.
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 cayenne. Enjoy!
Last Monday’s recipe was all about the garlic and this week it’s all about the lemon! I mish-mashed a couple of recipes that I’ve seen over the past couple of weeks to come up with this simple, tasty soup.
What you need
2 cloves garlic, minced
1 lemon, juiced
zest from the 1 lemon
8 cups of vegetable broth (I make mine with bouillon but you can buy the carton too)
1 teaspoon red pepper flakes
1 teaspoon dried thyme
1 cup uncooked orzo
1 can chickpeas
2 cups fresh chopped spinach
2 tablespoons of olive oil
Put olive oil in a soup pot on medium then drop in the minced garlic. Once the garlic has cooked for a minute add the lemon zest, pepper flakes and dried thyme and stir for another minute. Add spinach and orzo and cook for about 3 minutes. Add vegetable broth and lemon juice. Let simmer for about 12 minutes, add chickpeas, and simmer for another 3 minutes. I served mine up next to a tomato salad to round out the colors…because I’m weird like that.