Monday, 27 February 2012

Avocado eggs with Kale and Feta salad


Ready in: 10 minutes
Multitasking level: Very low 


  1. Put grill on the highest setting
  2. Cut the avocados in half and remove stone
  3. Stare mournfully at the pitiful size of the avocados you bought
  4. Slice a sliver off the back of them so they don't roll around on a flat surface
  5. Put an egg yolk in the stone-hole (or a bit of egg yolk if your avocados are titches) and add salt and pepper
  6. Bake for 5 minutes or until the yolk firms up slightly
Shown here with: Curly kale (put in pan, add boiling water, simmer for 3 minutes, drain),feta cheese, and a slice of parma ham. Gosh but I love parma ham.

Serve with fried bacon and feta cheese if you really want to give two fingers up to a low-fat lifestyle

NB: Avocados are quite often found in Reduce To Clear because when they've (finally) ripened they've got a matter of hours before they become squishy and brown

Corresponding bento for tomorrow:

I am quite glad that I am young enough to not care about my fat intake 



PS: If you had to crack a new egg for this, be aware that leftover egg-whites are the most useful thing ever. You can use them for meringues, macaroons, marshmallows or just really light omelettes. I'll post recipes for these things soon, because eggs are great

1 comment:

  1. Soooo good for you too. Mrs Mills.

    ReplyDelete