Warm Open Faced Egg in Avocado Sandwich

There's all this back and forth about breakfast being the most important meal of the day. If I eat right when I wake up I feel sick. I like to wait until I've fed the kids, until Enzo is off to school, until Maria is settled, and after I do my HIIT exercise of the day, take a shower, and start working, to then eat my breakfast. Usually this ends up happening around 10:30am or 11:00am.

By 11:00am I need more than just a bowl of cereal. 

In the beginning of the year White on Rice Couple posted a recipe for Baked Eggs in Avocado with Bacon on Toast and then baking eggs in avocado became the new cake pops. You couldn't go on Pinterest without seeing another recipe for baked eggs in avocado. At least the new fad is healthy.

I was a bit hesitant to try it because warm avocados doesn't sound that appealing. But one morning after getting everyone settled and after working for a couple of hours I was ready for a hearty breakfast. I had perfectly ripe avocados and a huge appetite so I gave the baked eggs in avocado trend a try. It's a keeper!

Warm Open Faced Egg in Avocado Sandwich

serves 2

2 medium sized ripe avocados

4 small eggs

salsa

salt and pepper to taste

Preheat oven to 425*

Put the avocados in half and remove the seeds. Rest the avocados face up in a cast iron pan. Crack the egg directly on top of the avocado, some egg white will probably spill over. If you don't want it to be messy only place the egg yolks in the avocado hole. Add salt and pepper to taste. Bake for 15 minutes - 20 minutes. Spread the avocado and egg on top of toast with some salsa. Serve immediately and enjoy!