Eggvocado Caprese

Here is a delightful twist on a classic viral recipe: egg baked in an avocado. In this version, the eggvocado is combined with a topping of tomato, basil, and melty mozzarella cheese. Yum! Not only is it simple and delicious, it is made from real ingredients and is so good for you. It's hard to argue with the health benefits that natural, whole ingredients provide. Nutritional info can be found at the end of this post. So, let's get started!

To begin, take a cast-iron skillet, place it in your oven, and preheat to 425ºF. Got it so far? Ok, good.

Today's ensemble! The key idea here is fresh. From left to right: two basil leaves from the garden, low-fat mozzarella, a large egg, some tomato (I like on-the-vine, obviously), and one medium avocado. A ripe avocado should give a little bit when you squeeze it, but not be mushy. Mushy avocados are no fun. 

First, halve the avocado and remove the pit. The easiest way to do this is to strike the pit with the heel of your knife and twist. It should pop right out!

Next, you need to scoop out some of the avocado so that the egg will fit inside. Every time I do this, I realize later that I should have scooped out more than I thought I needed to. Every. Single. Time. Don't be like me.  

Now that you've got it scooped out, sprinkle that extra little bit of avocado with some salt and indulge. Trust me, it's so worth it. Your tummy will love you, and you'll get extra rockstar points for eating something so full of nutrients and vitamins. 

If you are not using the other half right now, here is a storing suggestion: take about 1 tsp of lemon juice and lightly rub it all around the inside of the avocado. Drain excess. Wrap avocado in tinfoil and seal in a plastic ziploc bag. When I opened mine the next day, it looked like it had just been cut! 

You should also slice off a sliver of the bottom of the avocado to stabilize it in the pan. Not necessary, but it's a good idea.

Now that your oven is ready, take out the cast-iron skillet and put in the avocado. Close your eyes, and take a moment to listen to the sizzling. Now get back to business. Go ahead and crack your egg right into the avocado. 

See what I mean?? Dribble. Always with the egg dribble...

Anyway, season your eggvocado with a little salt and pepper, and put that baby back in the oven. Set your timer. Most recipes say 10 minutes, but it usually takes mine about 12 to get the whites mostly set while leaving the yolk runny. 

If you have something against runny yolks (like my mama), leave your eggvocado in for an additional 3-5 minutes.

While that's in the oven, thinly slice some tomato and mozzarella. 

Mmm. I love me some mozzarella. 

Also give your basil a rough chop.

12 minutes later, this is what I have! Looking good, but not quite there yet.

Next, layer on your tomato, basil, and mozzarella. Ready? Here comes the fun part. Stick it back in the oven and broil it (on high) for 3-4 minutes. Basically, wait until it looks like... 

THIS! Nice, melty, bubbly cheese. The tomato gets warm, but at the same time it keeps the egg from over-cooking. The yolk should still be runny!

Unless of course you're not into that. Then you can disregard my last statement and enjoy your solid yolk, assuming you baked your egg long enough.

Joined with some fresh fruit, this is one yummy, oh-so-good-for-you meal. 

enjoy!

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Good for: breakfast, brunch

Prep time: 5 min

Cook time: 13-20 min

Serving Size: one eggvocado

WW PointsPlus® value: 9*

http://caloriecount.about.com/cc/recipe_analysis.php

*Nutritional info assumes you ate the extra bit of avo you scooped out. If not, subtract three points.

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Eggvocado Caprese

Makes one serving

1 Medium Avocado

1 Large Egg

2-3 Tomato Slices (thin)

1 oz Fresh Low-Fat Mozzarella (thin slices)

2 Fresh Basil Leaves (rough chop)

Salt and Pepper

1. Preheat oven to 425ºF
2. Halve avocado, take out pit. Set one half aside, unless you are making two. 

3. Scoop out some of the avocado half to allow room for egg. Cut small sliver off of bottom so avocado sits flat in pan. 

4. Place avocado in cast-iron skillet and crack egg into hole. Sprinkle with salt and pepper, to taste. Bake for 10-12 minutes for an over-easy egg, 15-17 minutes for a hard set.

5. Take eggvocado out of oven, top with tomato, basil, and mozzarella. Broil on high for 3-4 minutes, or until mozzarella is bubbly and beginning to brown. 

6. Remove from oven and enjoy!