Baked Egg in Avacado

Looking for more breakfast ideas? Here’s one you may not have thought of... yet. I call it Baked Egg in Avocado (because that’s what it is and why make things complicated?) Breakfast has always been my favourite meal of the day. 

It’s so simple and such a great combination of textures. What benefits are you getting from this meal then? Many! Healthy fats and saturation. When you eat the right fats, you get full (and no you don’t get fat). This recipe will keep you running all day long. Plus it’s an egg IN- SIDE an avocado, which means your mouth is in for a good time (whatever time of the day you want that to be).  

  • • • •  1. 2. 3.  
2 eggs
Sea salt & pepper Seasoning, optional  directions  

 • 100g Avocado
• 2 eggs
• Sea salt & pepper
• Seasoning, optional  

Cut avocado in half, remove pit. If necessary scoop out some avocado to make room for egg.  Crack eggs into a bowl. Place yolk and some egg white (with a spoon) into the avocado’s hole.  
 14G / 56KCALS  27G / 243KCALS  9G / 36KCALS  310  

Bake in oven on 425 Fahrenheit for 13-15 minutes.  




     And now that we’re onto the exciting and lim- itless subject of wraps let’s talk about this recipe and what it can do for you. I wanted to be able to help those who wanted something a little more exciting than chilli cheese fries or reheated burgers, and I thought these wraps would be perfect for tailgating and stadium food. We’ve had great success with them so far.  shopping  


  • 1 whole roasted chicken or 2 lbs of chicken  
  • 1⁄2 cup  nely chopped celery  
  • Juice from 1 lemon  
  • 1⁄2 cup mayonnaise (see recipe below)  
  • 1 teaspoon Creole Seasoning  
  • 1 large egg, at room temperature  


  1. Put cooked chicken in a food processor and pulse a few times into rough chopped pieces. Continue pulsing for about 30 seconds until the chicken is  nely chopped. Note: If you turn “on” the food processor, your chicken will become a “paste” instead of very  nely chopped. Don’t do this.  
  2. In a bowl, combine lemon juice, mayonnaise, salt, pepper, Creole Seasoning and blend well.  
  3. Toss chicken into the bowl, combine a few times with a spatula and throw in  nely chopped celery.  


  1. Place the 1 egg, lemon juice, salt and optional Dijon mustard in a blender or food processor. Pulse a few times until frothy and blended.  
  2. The key to this step is being patient and slow. Tablespoon by tablespoon start to add the olive oil, while the blender or food processor is on. Keep pouring slowly. It should take 2 to 3 minutes. If you rush this it will not emulsify.
  3. Lay wrap on a  at surface. Spread extra mayo if desired. Add chicken salad on top and spread evenly.  
  4. Fold in two of the four sides of the wrap about 1/2 inch. (So fold top and bottom) Then take the other side and wrap it up tightly! Cut wraps in half or leave whole.  

Now the thing about chicken salad is that it’s    one of those foods that people have decided is ‘healthy’ and which means that a lot of people also equate it with being ‘boring’. Not so for this recipe! This one should keep your mouth engaged with a combination of Creole Seasoning and extra interesting mayonnaise all wrapped up nicely with some delicious juicy chicken. Happy lunch-making (and eating).  

2 teaspoons lemon juice, at room temperature  1 cup light olive oil (or 1/2 cup olive oil + 1/2 cup avocado oil)  1/2 teaspoon salt  1/2 teaspoon dijon mustard, optional  1 wrap 1/2 cup chicken salad  Extra mayo (optional)  17G / 68KCALS  65G / 585KCALS  55G / 220KCALS  873      

• 2 teaspoons lemon juice, at room temperature  

• 1 cup light olive oil (or 1/2 cup olive oil + 1/2 cup avocado oil)  

• 1/2 teaspoon salt  

• 1/2 teaspoon Dijon mustard, optional  

• 1 wrap
• 1/2 cup chicken salad 

• Extra mayo (optional)