Baked Eggs With Avocado (Whole 30)

The original recipe for Baked Eggs in Avocado Boats called for enlarging the pit holes in the avocado and gently dropping  an egg in the enlarged hole then not spilling the egg out of the avocado as you are transferring it to the oven.  I don’t have that much coordination on my best days.  I loved the ideas so much though, I decided to get all chefy and deconstruct the egg boats into something a little more in line with my coordination level and the Whole 30 so I omitted the cheese and hot sauce.

This recipe is good as it is but you could really mix it up.  You could add bacon or any left over meat you have around.  You could spice it up with taco season or any mix of herbs or spices you like.  Add a simple vegetable and you have a Whole 30 compliant breakfast, lunch or dinner.

Baked Eggs and Avocado

• Difficulty: Easy
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Adapted From The Toss Your Salad Cookbook

1 medium avocado

2 eggs

1 roma tomato

2 tsp chopped onion

1 -2 cloves garlic, minced

Preheat your oven to 400 degrees.  Spray a 4 x 4 inch oven safe pan with non-stick cooking spray, set aside.  In a small bowl,  scrape out the avocado into a bowl and mash it well.  Crack eggs over the mashed avocado. Top the eggs with tomato, onion and garlic.  Bake at 400 degrees for 15 minutes or until the eggs are cooked to your liking.

Whole30 Day 29 — Homemade Taco Salad

If you hang around the Whole30 community for a while, you are bound to hear the phrase “put an egg on it.”  This refers to the idea that any leftover can be made in to a breakfast if you put an egg on top.  In my Whole30 I adapted the saying to be “put it on a salad, referring to the idea that any leftover can be made into a meal if you put it on top of a salad.

I learned many things about myself during my Whole30.  One of the most surprising things I learned about myself is I actually like salads.  I just don’t like salads with big chunks of lettuce or boring salads.  To keep the salads from getting boring, I have experimented with a lot of different types of salad, dressings and toppings.  My favorite salad so far has been a simple taco salad with homemade salsa and guacamole.  Don’t punk out and buy compliant salsa and guacamole.  The meat takes longer to cook than it does to make the salsa and guacamole combined.

Fire Roasted Salsa

• Difficulty: Easy
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1 small onion, peeled and quartered

1 jalapeno, halved, and membranes removed

1 clove garlic, peeled

1 14.5 oz can fire roasted diced tomatoes

1 TBS lime juice

1/4 tsp cumin

1/8 tsp salt

1/8 tsp pepper

1/4 cup cilantro leaves

In a blender, add the onion, jalapeno and garlic.  Process until finely chopped. Add the tomatoes, lime juice, cumin,salt, pepper and cilantro.  Process until throughly combined. Taste and adjust seasoning to taste.

Guacmole

• Difficulty: Easy
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3 ripe avocados

1 firm tomato. chopped

1/2 onion, chopped

1/2 cup chopped cilantro

2 TBS lemon or lime juice

salt and pepper, to taste

Halve the avocados and remove the pits.  In a medium sized bowl, scoop out the avocados and mash with a fork until smooth .  Add the tomato, onion, lime juice and cilantro.  Mix well.  Store in an airtight container in the refrigerator.