Muscle & Fitness UK – July 2019

NUTRITION

90 MUSCLE & FITNESS/JULY 2019

Baked Avocado

Eggs and Salsa

We took a very generously

sized ‘Gem’ avocado and with

the help of a Burford Brown

egg and few other ingredients

got a delicious breakfast that

will keep you fuller for longer.

You can add a few slices of

fried halloumi or a couple of

sweetcorn fritters if you fancy

INGREDIENTS:

 1 ‘Gem’ avocado

 2 Burford Brown eggs

 ea salt and freshly S

ground black pepper

¼ red onion, peeled and

finely chopped

 00g ripe cherry 3

tomatoes

 uice of 1 lime or a splash J

red wine vinegar

 xtra virgin olive oilE

 A few sprigs coriander

or flat leaf parsley,

leaves picked, and stalks

reserved.

METHOD:

2. Pre-heat the oven to 200°C/400°F/gas mark 6.


3. Halve and de-stone the avocado. You may need to scoop out a little of the flesh to fit the egg in, but you can chop this up and
   add to the salsa. Trim a little bit from the base of each half so they sit flat on a baking tray. Crack the eggs into the scooped out
   avocados, season and drizzle with a little olive oil. Cover with each with a piece of foil and place in the oven to bake for around
   20 minutes.


4. Meanwhile, add the finely chopped onion to a mixing bowl. Chop the tomatoes and stir in the lime juice and a good drizzle of
   extra virgin olive oil. Finely chop the coriander stalks and chop most of the leaves. Add to the salsa, season well and stir.


5. Once the eggs are baked remove the foil and carefully transfer the avocadoes to serving plates. Spoon over the salsa, sprinkle
   with coriander and serve.

PREP TIME:

10 Minutes

COOK TIME:

20 Minutes

SERVES:

2