NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Avocado

2 large Eggs

0.5 cup liquid Egg Whites

0.5 cup non-fat Greek Yogurt

1 tbsp Hemp Hearts

1 tbsp Nutritional Yeast

1 tbsp fresh Chives

1 tbsp fresh Dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a small baking sheet with parchment paper.

• 2

  Slice the avocado in half lengthwise and remove the pit, then scoop out about one tablespoon of flesh from each center to create a larger well for the egg.

• 3

  Place the avocado halves on the baking sheet and carefully crack one egg into each avocado well, seasoning lightly with a pinch of sea salt and black pepper.

• 4

  Pour the liquid egg whites into a separate small, lightly greased ramekin and place it on the baking sheet next to the avocados.

• 5

  Bake for 12 to 15 minutes until the egg whites in both the avocado and the ramekin are fully set.

• 6

  While baking, whisk together the Greek yogurt, half of the chives, half of the dill, and a pinch of salt in a small bowl to create a dipping sauce.

• 7

  Remove from the oven and top the avocado boats with the hemp hearts, nutritional yeast, and the remaining fresh herbs.

• 8

  Serve the warm avocado boats and the side of baked egg whites immediately with the chilled herbed yogurt dip.