So, I took a little vacation for the 4th because I was so busy! But, I'm back! And I have a great recipe for a baked avocado with an egg.
Two of my best friends from the school of education at Wisconsin were in town for the 4th and we had a blast. We visited the Bean in Millennium Park, went to the top of the John Hancock building, walked around Water Tower Place, brought in burgers to the Half Acre Tap Room, relaxed on North Avenue Beach, BBQ'd for the 4th and saw fireworks from North Avenue, and generally, had so much fun!
After this crazy weekend, I am ready to settle down and relax. I decided that since my first trip to a bridal salon for dress shopping is about 2 months away, I really want to kick my eating healthy trend into high gear. This recipe today is totally going to help me with my plan. It is crazy delicious, super quick to put together, and healthy! I love avocados and they are full of good nutrients. Then, the pesto is homemade where I controlled the amount of oil and used a ton of spinach! Finally, the egg provides some good protein. It's a great, well-rounded, meal idea.
Baked Spinach Pesto Avocado with an Egg
2 tbsp pesto (I used my Homemade Spinach Pesto)
Salt and Pepper, to taste
optional: dash of hot sauce
1. Preheat oven to 425.
2. Cut an avocado in half and scoop out enough of the center so that there is room to hold the egg.
3. Place the avocado in an oven-safe dish and crack the egg into the center. Sprinkle some salt and pepper over the top and then bake in the oven for 15-20 minutes. The time depends on how well done you like your eggs.
4. Spread some pesto over the top of the avocado and egg. Sprinkle a dash of hot sauce over the creation if you are using it.