What do I love more than getting Valentine’s Day off from work? Spending the morning with my fluffy Valentine making a heart healthy breakfast, that’s what!
I’m not sure where I first saw this concept, but I haven’t been able to get the image of a baked egg in an avocado boat out of my mind. How fortunate that my mom sent me home with three avocados last weekend. Moms always know what’s best. 🙂
This two ingredient recipe can’t get any simpler. Plus all the omega-3s from both the avocado and egg make it a perfect Valentine’s Day breakfast. I topped mine with freshly cracked pepper, French grey sea salt, plus a sprig of thyme, but you can dress yours however you’d like!
Baked Avocado and Egg Breakfast
- 1 avocado
- 2 eggs
- freshly cracked pepper
- French grey sea salt
- thyme springs
Preheat oven to 425°.
Slice the avocado in half and remove the pit. Gently scoop out some of the avocado to make more room for the egg.
Crumple up a small piece of foil on a small baking sheet and nestle the avocado halves so they are level. Crack one egg into each avocado center. Bake for 15-20 minutes, depending on how runny you like your egg. Sprinkle with salt and pepper and garnish with a thyme sprig. Enjoy!
And now, for my new friends at Confused Bawarchis, here is my shooting setup! I met Nikhil and Aditi a few weeks at Angie’s first Fiesta Friday blog party and promised to show them how I get my food shots. It’s really rather embarrassingly simple. 🙂
I’ve always been a more visual person so I thought these pictures would paint the thousand words I don’t have time to write! 😉
Here is a summary of my gear and setting info for today’s shots:
Nikon D600 with the 105mm f2.8
Aperture priority, f8, 1/125 sec, auto ISO
I use my DIY foam board reflector and shoot from the angles the cell phone pictures were taken. It’s a lot of trial and error! So there you go, Nikhil and Aditi! Let me know if you have any other questions and I’ll be glad to answer them! 🙂