June is Avocado month in California, and the peak season for this fruit. Avocados are great sources of nutrients like fiber and healthy fats, as well as many vitamins (Bs, C and E), minerals (magnesium, copper, potassium) and antioxidants (carotenoids and flavonoids). According to World's Healthiest (WH) Foods website: the fat in avocados helps with the absorption of some of the other nutrients, like the carotenoids and even helps with the conversion to the active form of vitamin A. The darker green portion near the skin has a higher concentration of the carotenoids, so be sure to get all of the avocado out of the skin. Also, if you are looking for more reasons to include avocados in your routine, according to WH website, avocados have the following health promoting benefits:
- Anti-inflammatory benefits
- Enhanced absorption of carotenoid antioxidants
- Heart health support
- Blood sugar regulation
- Anti-cancer support
This recipe is a great way to start (or end) the day and is full of nutrients, can help promote balanced blood sugar and is very satisfying.
Baked Egg and Avocado Yumminess:
Ingredients (Serves 2) ~
1 Medium avocado
2 Strips cooked bacon, chopped
Sea salt and pepper to taste
Fresh herbs (basil, parsley, or cilantro), chopped for garnish (optional)
Pre-heat oven to 425.
Cut the avocado in half and remove the pit. Scoop out a little bit of the flesh to make room for the egg.
Crack egg into a bowl first and then gently scoop yolk with as much of the egg white into the avocado (I did it one egg at a time).
Place avocado halves with eggs onto a baking sheet, or a rimmed baking pan to make sure the avocados stay upright, or you can cook them in ramekins, which is what I did.
Place in oven and cook for approximately 15 minutes, or until eggs are cooked through.
Sprinkle with chopped bacon, salt and pepper and herbs.