Baked Eggs and Avocado
By Esther Boateng
Keep hunger pangs at bay with this protein packed breakfast made with three main ingredients: eggs, avocado, and creamy cottage cheese. I like to cook my eggs in the oven for approximately 15 minutes while I prepare an avocado spread made from crushed avocado and 2 heaping tablespoons of cottage cheese, mixed with Sea-Vegetables Powder, Ashitaba powder, Pepper Salt and Wild Ramp Powder. You can also boil, poach, or scramble your eggs. When your eggs are cooked to your satisfaction, brush them with a little ghee or olive oil, and garnish your meal with Pluck All-Purpose Seasoning, Pepper Salt or a dash of fermented hot sauce.
Baked Eggs and Avocado
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Ingredients
1 or 2 eggs, boiled and sliced (or prepared to taste)
- 1 ripe avocado, mashed
- 2 heaping Tbsp. cottage cheese
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Pinch Dr. Cowan’s Garden Organic Turmeric Powder
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1/4 tsp. Dr. Cowan’s Garden Sea-Vegetables Powder
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1/2 tsp. Dr. Cowan’s Garden Ashitaba Powder
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1/4 tsp. Dr. Cowan’s Garden Organic Pepper Salt
- 1/4 tsp. Dr. Cowan’s Garden Wild Ramp Powder
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Dr. Cowan’s Garden A2 Ghee
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Dr. Cowan’s Garden Olive Oil (optional)
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Dr. Cowan’s Garden Pluck All Purpose Seasoning Powder
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Dash Dr. Cowan’s Garden Raw Fermented Probiotic Hot Sauce
Directions
To a small bowl, add one ripe mashed avocado, cottage cheese, turmeric powder, sea-vegetables powder, ashitaba, pepper salt, and wild ramp, and mix well.
- Place sliced boiled eggs on a plate and brush with ghee or olive oil.
- Add the avocado spread to the plate and garnish with all-purpose seasoning, pepper salt or fermented probiotic hot sauce and serve warm.
2 comments
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How do you get your eggs to cook like that?
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