Green Power Breakfast

I originally made this in the summer after a very indulgent (oops) weekend. The weekend was filled with girls wine & cheese night, patio drinks and eating out so I definitely needed to reboot my system. 
This breakfast was packed with feel-good ingredients, antioxidants and vitamins. The best part about this recipe is that the warm baked avocado and egg is perfect year round, I know I will be making it as we transition into the colder weather here in Toronto.

I hope you enjoy!

Ingredients for Baked Egg & Avocado with Lemon Asparagus:
1 ripe Avocado
2 Organic Eggs
4 pieces of Asparagus
1 tsp Chives, chopped
1/2 Lemon, juiced
1/2 tsp Butter or Olive Oil
Salt & Pepper to taste

Ingredients for Green Spa Smoothie:
1/4 cup Cucumber
1/2 cup Mint Leaves
1/4 cup Almond Milk
1/2 Lemon, juiced
Handful of ice cubes

1. Preheat oven to 425 degrees.
2. Cut Avocado in half and remove the seed. Scoop out a hole in each Avocado half and set aside to top your baked Avocado after.
3. Crack two eggs in each Avocado half. Season with Salt & Pepper. Place on baking sheet.
4. While waiting for the oven to preheat, prepare Asparagus by rinsing and chopping off the ends. Fill frying pan with water and boil Asparagus water over high heat.
5. Bake Avocado for 15-18 minutes, depending on how cooked you like your eggs.
6. While waiting for Egg & Avocado and Asparagus to cook, prepare your Spa Smoothie. Chop Cucumber and place inside blender. Add in Mint leaves, Almond Milk, Ice Cubes and Lemon juice. Blend until smooth.
7. Sprinkle Egg & Avocado with chives and let cool while you drain your Asparagus and season with Lemon & Butter/Olive Oil.


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