Avocado baked egg with crunchy raw veg salad
You will need:
1 egg, per person
half a large avocado, per person
For the salad:
half a cucumber
1 sweet pointed red pepper
1 young carrot
1 wet garlic clove
1 cm fresh ginger root
2 tbsp olive oil
1 tsp apple cider vinegar
fresh dill, parsley and coriander leaves
freshly ground black pepper, to taste
1. Halve the avocado, remove the pit, and with a melon spoon scoop out a bit of avocado flesh, just enough to fit the egg in.
2. Crack the egg, and gently slide into the avocado. Place avocado in a preheated oven and cook at 180 C until the egg white sets.
3. While the egg is cooking thinly slice the cucumber, the sweet pointed red pepper, and julienne the carrot. Place veg into a mixing bowl. Add thinly sliced garlic and ginger. Drizzle with olive oil, season with a bit of apple cider vinegar. Sprinkle with fresh dill, parsley and coriander leaves. Mix thoroughly.
4. To serve: take the avocado out of the oven, sprinkle the egg with freshly ground black pepper, put some mixed salad next to the avocado. Enjoy!
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.