FOOD
BAKED
AVOCADO
This recipe is great straight from
the oven, or in a packed lunch,
says Laura Butlin-Policarpo
I’m always looking for food that is
quick to make and travel friendly. I like
to know what I’m eating, I’m conscious
of reducing my food waste and if I’m
eating mostly home cooked food, I
can also reduce my single use plastic
consumption.
Th is recipe requires few ingredients,
often I have most to hand and it could
be used for any meal depending on
your preference. It’s high in good fats
and protein and could be eaten as is
or served with salad and sweet potato.
Whilst it tastes great straight from the
oven, I’m a huge fan of these baked
avocados in a packed lunch too. Mix
them up and switch the smoked salmon
out for crumbled feta or some streaky
bacon. (Tip: precook the bacon fi rst)
Serves 1
Ingredients:
• 1 ripe avocado
• 2 slices of smoked salmon
• 2 eggs
• Chilli fl akes
• Chopped herbs, I like chives or dill
Steps:
1. Pre-heat your oven to 190C fan
2. Half your avocado and remove
the stone.
3. Scoop some of the avocado from the
middle to widen, this will be fi lled.
(Add this to another meal …
or eat it while you cook!)
4. Lay strips of smoked salmon
over this area.
5. Crack the eggs into a glass; carefully
place a yolk in each avocado half.
6. Fill the rest of the gap with the egg
white – it probably won’t all fi t.
7. Place in the oven till the eggs are set
to your liking – roughly 15 minutes.
8. Top with chilli fl akes and chopped
herbs.
9. Enjoy!
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