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Posted by on 25 May 2016 | 0 comments

Two ways with Avocado!

Avocado Breakfast Bruschetta

Creamy avocado layered with juicy, sweet tomatoes and earthy mushrooms on wholesome toasted rye loaf. This dish makes a filling weekend breakfast option when you have more time to savour every morsel.  Avocado Breakfast Bruschetta CG

1 tsp. Coconut oil
1 tsp. Goats butter
1 tbs. Balsamic Vinegar
7 Baby plum tomatoes
5 mushrooms, sliced
1 small avocado, peeled and de-stoned
Rye bread, sliced and toasted
Extra virgin olive oil
Pink himalayan sea salt + cracked black pepper

1. Melt the coconut oil in a saucepan along with a
few tomatoes and balsamic vinegar and allow the
tomatoes to soften on a medium heat.
2. Meanwhile melt a tsp. goats butter (or coconut oil) in a frying pan, add the
sliced mushrooms and cook until tender.
3. Prep the avocado but halving and scooping out the flesh and mash.
4. Slice and toast your rye bread
5. Layer the avocado, followed by mushrooms
and sweet tomatoes.
6. Lightly drizzle extra virgin olive oil and some balsamic vinegar over the bruschetta with a pinch of sea salt and cracked black pepper.
Baked Avocado Eggs

Double your intake of healthy omega-3s by baking eggs in an avocado. This heart healthy, protein rich dish is full of fibre and satiating goodness to kick off your day in the best possible way!  Baked Avo Eggs CG

1 avocado, halved and pitted
2 organic eggs
Chilli flakes or cayenne pepper (optional)
Mixed dried herbs (optional) or fresh coriander, roughly chopped
Pink himalayan sea salt + cracked black pepper

Serving suggestion: a side of pan fried asparagus for dipping!

1.Preheat the oven to 200°C.
2. Slice the avocado in half, and remove the pit. Scoop out about a tablespoon of flesh from
the centre of the avocado, just enough so the egg will fit snugly
in the centre.
3. Place the avocado halves in a small baking dish, making sure they fit snuggly so they don’t roll and spill the egg.
4. Carefully crack an egg into each avocado half. Sprinkle over herbs and seasoning.
5. Place in the oven and bake for 15 to 20 minutes until the egg whites have set. Cooking times vary depending on size of the avocado and egg, so keep an eye on it.
6. Remove from oven, season as necessary (add chilli flakes) and enjoy with side options of your choice.

Katie Hedges

Katie Hedges

Katie is a passionate foodie, aspiring recipe developer and healthy eating expert. Known as The Real Food coach and founder of Thrive & Shine, your way to wellness – health coaching. She created The Real Food Revolution to help men and women escape the diet-trap and experience food freedom to live a vibrant life of wellness! When she’s not holding bespoke coaching sessions, she can be found getting creative in the kitchen, nibbling raw chocolate, taking energetic dance-breaks or walking her little dog Tillybean along the beach on the sunny south coast.
Katie Hedges

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