Currently I’m trying my best to diet for an upcoming photoshoot but it’s so difficult when it’s cold outside and all you feel like eating is comfort food! The diet that works best for me is a low-carb diet, it seems to really help with my muscle definition and by keeping my protein and overall calorie levels reasonable, means I can alter my figure without sabotaging my workouts and overall energy and strength levels.
An average day on my low-carb diet consists of either casein pudding or a protein shake for breakfast. It keeps me full but can get really samey so, this weekend, I was on a mission to find something a little more exciting and warming. I came up with these baked egg-filled avocado halves, perfect for anyone on a low-carb, low-sugar, paleo or ketogenic diet.
Low-Carb Egg-Stuffed Baked Avocado Recipe (Serves 2)
1 large, ripe Hass avocado
2 small eggs
pinch of sea salt and black pepper
balsamic glaze and wilted spinach to serve (optional, not pictured)
- Pre-heat the oven to 200 degrees C.
- Slice the avocado in half and carefully remove the stone using a knife blade.
- Peel the avocado halves and take a small amount of flesh off the rounded side of each half so that they sit flat on a baking tray.
- Place the avocado halves on a baking tray then sprinkle with a little salt.
- Separate the eggs so that you are left with just the yolk and a little of the egg white and carefully slide into each avocado half (save the egg whites for something else or scramble them and serve on the side!).
- Sprinkle with a little more salt and as much black pepper as desired and carefully place into the oven.
- Cook for around 8-10 minutes until the egg no longer wobbles if you shake the tray. I also grilled the tops of mine for around 2 minutes to get a little more colour on them and ensure the egg was cooked but still runny.
- Serve immediately on some wilted spinach, drizzle over a small amount of balsamic glaze for a stunning (and delicious) plate of food.
Low-carb egg-stuffed baked avocado halves – macros (per serving)
3.7g saturated fat