I saw this recipe on a cooking show, prepared by a guest nutritionist – this apparently ticks all the important food group boxes, so is a perfect quick mid week meal, especially when it is just you.
Pictured: Baked Eggs for One, with Avocado Feta and Corn
Preheat oven to 180°C.
Spray a tapas dish or large ramekin with some oil - to help the eggs from sticking to the sides.
Add -
- 2 tbsp of frozen or fresh corn kernels - I usually use frozen as I generally have them in the freezer)
- 4 - 5 pieces of feta - preferably goat’s feta as our bodies absorb the nutrients better than from sheep or cow
- 4 - 5 pieces of avocado - the cooking will not be long enough to affect the flavour, the avocado will stay fresh in the eggs
Whisk 2 eggs gently and pour into the dish. Season with salt and pepper.
Bake 10 -15 minutes in the top half of the oven, serve with a slice of wholemeal toast drizzled with olive oil.
Serves 1