EGGY BRUNCH FOR TWO

It’s rare that a lazy weekend day actually happens, but this is a good recipe on hand to have for those days.  Perfect for breakfast in bed for your special someone or just to make for your special self! 🙂

This took me 10 minutes to assemble and 3o minutes of oven time…and then some minor cleanup, so this goodie will make you look like a fab foodie at-home chef with ease and little time investment.

INGREDIENTS:

1 ripe avocado halved

8 slices of prosciutto (nitrate free, please)

shredded goat cheese (or your preference)

Eggs from your farmers market (organic or sustainably sourced)

salt and pepper to taste

garnish of choice

hot sauce for kick

WHAT TO DO:

If you have silicone cups as I have pictured here, line them with prosciutto so they make a little cup. Sprinkle some cheese at the bottom and then crack your egg to fill the cup. If you prefer, use baking muffin tins instead of silicone and grease them slightly.

Repeat with your halved avocado.  Sprinkle more cheese on top of all the egg holders to create a nice browned topping from the baking process.

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This level of “runny” took 22 minutes.

For the prosciutto option, bake at 375 degrees for 22-25 minutes depending on how your guest likes their egg (runny or firmer).  The avocado may take longer.  I used a Reed avocado and it took 3o minutes to get the egg moderately cooked and runny how I like it.

After taking out of the over, season to taste and garnish as you feel inspired!wp-1474845330433.jpg

This is so satisfying for vegetarians and meat-lovers alike!

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