Baked eggs in avocado cups

I’ve started working with a personal trainer – or rather I will be as of Tuesday. He recommends starting with a “cleanse”. This means 10-28 days cutting out alcohol, caffeine, dairy, gluten and red meat. Easy. . .

Although it’s not yet Tuesday, I’m starting to introduce the cleanse approach. So breakfast today was one of his suggestions.

If you are worried about wasting egg, or scooping out the entire avocado, which would make this all a bit pointless, I’d use a hefty avocado. I lost quite a bit of egg white in this first attempt. He suggested flavouring with chilli but as chilli gives me panic attacks, I stuck with salt and pepper and a drizzle of avocado oil. Other recipes add chorizo, tomato, chives or bacon.

The egg whites took about 20 minutes to bake, by which time the yolks were rock hard, which was a shame. I’ll try a higher temperature or bring the avocado to room temperature before cooking next time. But it was very nice and afterwards felt like I’d eaten something really good.

What to use

• A large avocado
• Two free range eggs
• Salt and pepper

How to use it

Put the oven on to 200C.

Cut your (room temp) avocado in half and scoop out extra flesh so the eggs fit. Wedge into a baking dish so they are level and won’t fall over.

Crack your eggs into the avocado and season to taste.

Bake for 15-20 minutes – or until the eggs are done the way you like them.

Mmm rating: mm mm mm

Calories: 350

What to listen to: Radio 4

What to watch: your waistline shrinking