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[Recipes] Class Up Your Egg Game With The Mouthgasmic, Explosively Delicious Eggocado

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Eggs and avocado. There might not be a more impossibly delicious combo anywhere in this universe. That’s a proven fact. And stir up a spicy Bloody Mary on the side and it’s officially GAME OVER. The holy trifecta, incarnate.

In *most* breakfast worlds, eggs usually get all of the play and serve as the delivery mechanism for the avocado; whether that’s as a side to the sunny-side up variety or as a garnish to a fat dish of huevos rancheros. We’re going green and flipping the food script.

Originally birthed out of Tim Ferris’ The 4-Hour Chef, the Eggocado is a cult foodie’s dream. Mouthgasmic, explosively delicious, and ridiculously basic — it’s a quick way to throw a fresh twist on the monotonous, colorless egg creations you’ve likely been whipping up for years. Plus, it’s an easy way to fit more avocado into your life; doable for even the most remedial chefs.

More avocado = more happiness. And consequently, better health — they’re loaded with healthy fats (mono & polyunsaturated), fiber, vitamin C, vitamin K, and potassium; and came in at #3 in our amended Fruit Health Power Rankings.1

Together, the Eggocado packs the LEAN trifecta of protein, healthy fats, and fiber; sans any carbs whatsoever (each serving only has 2g net carbs).

Grab a few basic ingredients and get funky — we’re Eggocado-ing.


 

The Eggocado — Ingredients:


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  • 2 avocados
  • 2 extra large eggs
  • 1/2 fresh lemon
  • Salt & pepper
  • Cumin, paprika, cayenne
  • *Optional — sriracha, hot sauce, pica de gallo, cheese, etc.

 

 

The Eggocado — Step-by-Step Directions:


Total Time: 25 minutes | Servings: 4 (makes 4 eggocado halves)

 

1. Preheat the oven to 425º. Grab a sharp knife, cutting board, and a frying pan or baking tray.

 

2. Cut two avocados down the center into even halves.

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3. Using a sharp knife, carefully de-pit both avocado halves.

Chop the pit so that the knife digs in firmly. Hold the avocado half with one hand and twist the knife with the other — the pit should pop right out and leave the “bowl” clean and intact.

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4. Flip the halves over and trim off a thin slice from the bottom. Pretend that it’s avocado carpaccio.

Cutting off the bottom creates a flat edge and lets the avocados sit upright, that way all of the egg-y deliciousness won’t spill out.

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5. Crack two eggs into a measuring cup and whip briskly until it’s consistent. To your own taste, add a dashing of salt & pepper and a few squirts of Cholula, Frank’s, Tabasco, Sriracha etc. directly into the egg mixture.

 

6. Place the avocado halves on a frying pan or baking tray, and pour the egg mixture evenly into each half. It’s okay — and encouraged — if the egg spills around the rim.

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7. SPICE IT UP! Squirt on a little bit of fresh-squeezed lemon — that’s mainly to prevent oxidation and the avocados from getting brown — and then sprinkle the tops with salt and pepper, cumin, paprika, and a dusting of cayenne.

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8. Pop the pan/tray in the oven for 18 minutes — it should be roughly the equivalent of a runny, sunny side up egg once it’s done. Feel free to cook it longer if you like your eggs more well-done.

 

9. ENJOY PROFUSELY. Cayenne + cumin + paprika + hot sauce + S&P is just one possible combo.

Like you’d do with a loaded omelette or fried eggs — get creative and EXPERIMENT! Cheese, pico de gallo, salsa, and turkey bacon bits are just a few possible add-ons to infuse additional layers of flavor.

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The Eggocado — Nutrition:


*Per serving; the recipe makes 4.

  • Calories — 201
  • Total Fat — 17.5
  • Carbs — 8.5g
  • Fiber — 6.5g
  • Net Carbs — 2g
  • Sugar — .5g
  • Protein — 6g
  • Vitamin C — 16%
  • Vitamin E — 11%
  • Vitamin K — 26%
  • Potassium — 15%



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  1. NutritionData — Avocado []
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