I ADORE avocado. I just can’t get enough of it but it is quite pointy. As a result, I’m always trying to find new ways to include it within my meals so that I can both enjoy it but keep the points low. This recipe is an ideal was to do this. By scooping out some of the avocado to make room for the egg you reduce the points by another half. I reserved the avocado I scooped out and have kept it for tomorrow’s salad!
Serves 2 = 9sp (previously 7pp) each
1 medium avocado
2 slices of bacon, raw, fat removed and cut into pieces
2 slices of bread
Sprinkle of smoked paprika
Preheat the oven to 220c.
Halve the avocado and remove the stone. Then scoop out around 2 tbsp of the avocado from each side making enough space so that the egg sits inside nicely. Pop the avocado halves in a small baking dish so they stay upright (I popped a little tin foil around mine to make sure they didn’t topple), then crack 1 egg into each avocado half. Try and let the yolk drop in first and then fill with the white until there is not more space, try not to let it over flow.
Pop in the oven for 15-18 minutes depending on how you like the yolk. 15 minutes should be enough time to set the egg white but leave the yolk runny.
While the avocado and eggs are baking, fry your bacon pieces in 1 kal until crispy.
Just before the avocado is ready, pop the bread into the toaster and toast to your liking. Then slice into soldiers.
Once the avocado is cooked and the egg white has set, remove from the oven and pop into a bowl. Pop the soldiers next to it. Top the egg with a pinch of smoked paprika and garnish with the bacon bits.