- 1 avocado
- 2 eggs
- 1/4 cup of Broccoli, Kale, Red Cabbage, and Amaranth Microgreens (or any other microgreens of your choice!)
- Sea Salt & pepper
- Preheat oven to 425 degrees. Slice the avocado in half and remove the pit. Scoop out some extra avocado around the pit to make room for the egg.
- Place the avocados face-up in a small glass baking dish. Tip: Placing them in the corners of the dish will help keep your avocados upright.
- Carefully crack open the eggs into the avocado halves and bake for 15-20 minutes, depending on how well you prefer your eggs to be done. Remove from oven and allow to cool for a few minutes before topping with microgreen mix and seasoning with sea salt and pepper.
Inspired by an Arizona Microgreens Recipe