Makes 2 servings
Serving size: ½ avocado
Cook time: 5 minutes
Prep time: 3 minutes
Per serving: calories 315; fat 25 g; saturated fat 5.5 g; fiber 7 g; protein 13 g; carbohydrates 11 g; sugar 2 g
Avocados are packed full of potassium and healthy fats that actually tell your body to release fat. Yep, eat healthy fats and you will lose fat!
This filling meal is great alone, but if you need a heartier meal, add a slice of whole-grain toast to your plate and get some healthy, filling carbs with your protein-packed avocado egg.
1 avocado
2 large eggs
2 tablespoons grated sharp cheddar cheese
Kosher salt and freshly ground black pepper
1 cup water
1 tablespoon chopped fresh cilantro (optional)
Hot sauce or salsa (optional)
1. Halve the avocado and remove the pit. Use a spoon to scoop out one-quarter of the avocado flesh to make the hole in the center large enough to hold the egg. (I enjoy the excess avocado as a chef’s treat . . . snacking while cooking is so satisfying.)
2. Crack an egg into each avocado well. Top each avocado egg with a sprinkling of cheese, and salt and pepper to taste.
3. Pour the water into the Instant Pot and set the rack inside. Gently set the avocado halves on the rack. Cover, choose the “egg” setting, and cook for 2 minutes.
4. For runny yolks, quick-release the pressure. For firm yolks, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
5. Move each avocado half to a plate and top with cilantro and your favorite hot sauce or salsa, if desired.