This post is also available in: Español
This avocado egg breakfast is part of a sponsored campaign with DiMe Media and Hass Avocado Board. However, all opinions expressed are my own.
Growing up in Mexico my family had the tradition of a special breakfast every Saturday morning, so reminiscing on that time I have created an Avocado Egg Breakfast with Salsa Verde inspired in the traditional Huevos Rancheros my mother was used to prepare for us but with a healthier twist choosing fiber and good fats without compromising the great taste.
This recipe for avocado egg breakfast is also diabetic friendly and a beautiful dish to celebrate any time!
Avocado Egg Breakfast with Salsa Verde
Ingredients
- 1 in avocado Hass cuthalves
- 2 fresh eggs
- 1 tablespoon of water
- 1/4 cup of warm salsa verde
- 1 sprig of cilantro to garnish
- Salt and pepper to taste
- Non-stick skillet
Instructions
- Cut the avocado en halves and peel. Then cut a small portion of the base to allow the avocado to evenly stand on its own.
- Crack one egg and pour first using a spoon the yolk and then add the whites. Do the same with the other avocado half.
- Place the avocados in the skillet and add the water, cover and cook at medium temperature for 7-9 minutes until whites become white and you can tell yolk is still tender.
- For plating, pour some of the warm salsa verde on the plate and add the cooked avocado eggs.
- Finally garnish with cilantro and season with salt and pepper to taste.
Eating well to maintain a healthy weight is one of the most important things you can do to lower your risk for type 2 diabetes. And Hass Avocados aside from being delicious contain naturally good fats and are a great substitute for foods high in bad saturated fats.
In this recipe for avocado egg breakfast I have chosen hass avocados as the vessel to cook the egg inside and also as a replacement for the fried tortillas in pork lard, one of the main ingredients for huevos rancheros.
This dish for avocado egg breakfast is ready in less than 15 minutes and doesn’t need any cooking oil. I am creating a steam bath with water for cooking the avocado egg in a skillet resulting in a luscious and tender sunny side up egg that will melt in your mouth and pairs very nicely with the creaminess of the hass avocado. The salsa verde is also fat free and it is made with fresh produce like tomatillos, garlic, cilantro and serranos, adding a very nice flavor that rounds the dish in a very nice way.
Breakfast is a very important meal that we should never skip since it provides the needed energy so that our body is able to function correctly. Incorporating avocado and eggs to your breakfast meal is a great idea since both will provide the nutrition, fiber and dietary balance children and adults need to start the day fully charged and ready to conquer the world.
Did you know that in the United States the Hispanic population is twice as likely as the non-Hispanic individuals to develop type 2 diabetes. This is worrisome since we have diabetes in our family health history, so choosing a better diet and exercising can help lowering the risk. That is why we as a family have taken the decision to make our health a priority while still eating delicious foods like this avocado egg breakfast that embraces my latino flavors and Mexican cuisine favorites.
It has been found that diets rich in foods containing fiber potentially reduce the risk of type 2 diabetes. And avocados are an ingredient that has 8% of your daily recommended value (DV) fiber per 1 serving of avocado. Aside from the fact that fiber adds bulk to your diet and can help provide a feeling of fullness allowing you to eat less.
If you are looking for healthier breakfast this recipe for Avocado Egg Breakfast with Salsa Verde I can bet you and your family will love. Reinventing traditional favorites using better for you ingredients without compromising on the great taste is the clue to a better diet.
Now may I ask, do you have fresh avocados and have you loved one today?
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