Avocado Eggs

Have you ever wondered what the connection between eggs and spring is all about?🥚🌷 Eggs are readily available to us all year long but it definitely feels like there's a lot more emphasis put on egg consumption in the Spring.  Fresh quiches, egg casseroles,  eggs Benedict and deviled eggs all seem like perfect Spring brunch fare. 🍳

​I suspected that the Spring egg emphasis was more than just a byproduct of Easter so I did some research.  What I learned is that eggs actually have a season - and surprise - it's Spring!  A hen's egg-laying is impacted by the amount of daylight.  Most of our eggs come from commercial facilities which keep hens under artificial UV lights  because a hen needs a minimum of 14 hours of daylight to trigger the ovulation and egg-production cycle.  But if we consider the natural rhythm of a hen, it makes sense that they take a reproductive break during the winter and then kickstart back into their cycle of egg laying with each new Spring.  

Consider that your science lesson for the day.😅 Right now, eggs are expensive and I consider them a valuable commodity.  If your goal, like mine, is to elevate your egg eating experience to reflect the value of your eggs, I recommend that you make avocado eggs.🥑🥚 A fresh egg baked inside of a creamy, hollowed out avocado half and topped with gooey, melted cheese.  It's a simple breakfast but dressed up all fancy to impress.  

Avocado Eggs
1 medium avocado
2 eggs
​salt and pepper
1 piece bacon, cooked and crumbled
1 Tablespoon colby-Jack cheese

Slice avocado in half and remove pit. 

Scoop out about 1 T. avocado flesh with spoon. 

Place each avocado half in a muffin pan.

Crack egg into avocado hole. 

Season with salt and pepper. 

Sprinkle with cheese and bacon. 

​Bake 15 minutes at 425.  

Ciao!

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