imageBaked Eggocado!!! I’d seen them on instagram and just thought – these look so cool!! I admit, they aren’t the quick, everyday go-to breakfast. But they are something nice for the weekend, as a treat to yourself or your significant other.

imageAvocados are amazing for so many different reasons, but my favourite one is that they are a great source of fat! Most fruits are high-carb, but not avocados! They are also filled with all those awesome micronutrients we need like Vit K (important for blood clotting), Vit E (important for maintaining cell structure), and Magnesium (important for so many things like muscle function, supporting a healthy immune system, regulating heart beat, having a good night’s sleep), just to mention a few! Additionally, avocados make your hair, skin and nails look flawless because of all these wonderful micronutrients. Furthermore, the fat in them aids in absorbing nutrients from other plants; some nutrients are fat-soluble and need fats in order to be utilised! Moral of the story – eat avocados!


Eggs are awesome for loads of reasons; the most widely-cited one by bodybuilders, gym buffs, and crossfitters alike is that they are a fab source of PROTEIN, which we need for gainz! Loads of my friends say “but aren’t they really high in cholesterol”, and yes, they are! But cholesterol in the diet doesn’t necessarily mean that will affect cholesterol in your blood. In fact, HDL (high density lipoprotein), which is the “good” cholesterol, is raised by eating eggs! People with high levels of HDL have lower chance of stroke and heart disease. Cholesterol itself isn’t bad; its an essential fat in the body. What HDL does in Ziggy-easier-to-understand-terms, is that it goes around the body via the bloodstream removing “bad” cholesterol (LDL – low density lipoprotein) by transporting it to the liver where it gets reprocessed. Moral of the story – eat eggs!

– 1 avocado
– 2 eggs
– 1 spring onion (chopped)*

1. Preheat oven to 180C
2. Cut the avocado in half. Removing the seed.
3. Scoop out a bit of the avocado flesh and put to one side. You need to make sure you go quite deep so that the egg will fit!
4. Place avocados in a baking tray. Preferably a small one where they can’t move around, so the eggs don’t spill over!
5. Crack an egg into each half of the avocado. If they spill over, you know you haven’t carved out enough flesh!
6. Place in oven for 15-20 mins. I like my eggs quite runny and not over-baked, so I take mine out at the 15-min-mark.
7. Sprinkle chopped spring onion over the top, and serve with a piece of mackeral or smoked salmon and the left-over scooped-out avocado flesh!

*I use spring onions because they are a great salt-substitute.


This is a great high-fat meal. Who says you have to have it for breakfast? I think it would make an awesome dinner too. Add some sweet potato wedges and you’ve got a great balanced meal – protein, fats and carbs! Ahhhhhsum 🙂


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