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!