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For years eggs have gotten a bad rap. We were told that they were high in cholesterol and a healthy diet should only include 2-3 eggs per week. As of very recently, research has made leaps and bounds in exonerating the egg. The most current research is showing that dietary cholesterol has little effect on blood cholesterol and, even more promising, research has even gone on to show that a diet that consists of a moderate consumption of eggs (8-12 eggs per week) can lead to increased good cholesterol.
I’ve always loved substituting eggs for any protein in a recipe believing that they really were a very affordable, super food. I have to admit, with this new research I feel a little vindicated. Eggs taste great with beans, cheese, guacamole, and salsa in a flour tortilla, I love them on pizza dough with olive oil, fontina cheese and sautéed broccoli rabe and garlic, and they add just the right amount of gooey goodness to skillet of Kale and Navy Beans.
Below is one of my all time favorite ways to eat an egg.
Baked Avocado Egg
- 1 avocado halved and pitted
- 2 eggs
- 1 teaspoon cilantro chopped
- Salt and pepper to taste
- Preheat oven to 425 degrees F
- Place avocado halves in a ramekin
- Crack an egg into each halved avocado
- Sprinkle with salt and pepper
- Bake until egg is cooked through, usually about 15 minutes
- Remove from oven, sprinkle cilantro on the top and serve immediately
Now that is really egg-cellent!!