TWIST Eats: Avocado Egg Bakes and “Life-Changing Bread”
I am the queen of trying to figure out new and interesting ways to gussy up the ol’ egg at breakfast time. I’ve added just about everything to “the perfect protein” but I am still on the hunt.
This weekend, I paired two of my current faves: Avocado Egg Bakes and “Life Changing Bread”. It’s been two days and my life hasn’t “changed” yet, but I have found another 5 ways to enjoy this yummy bread(like) recipe.
AVOCADO EGG BAKES
- Sea Salt & Pepper
- Turmeric, paprika, chives … you name it
- Preheat over to 400 degrees.
- Cut the avocado in half, remove pit, and a scoop or two of avocado. It depends on how big your avocado and eggs are. I just put the extra avocado to the side. You can serve with the dish, or save for later.
- Crack the egg and carefully pour it into the avocado well. I had small avocados so I actually used both sides for one egg. I put the yolk and a bit of white in one, and all white in the other.
- Nestle the avocados into a small baking dish.
- Place in oven and bake 15-20 minutes. I depends on size of eggs and how you like them. I prefer a tad runny to spread on bread. They are also yummy served atop steel cut oats.
- You can season with just about anything. I’ve added salsa and cilantro for a Mexican TWIST.
These would make a great brunch along with a simple green salad or cup of soup — or even a light dinner on those nights you want to keep it simple. Enjoy, friends!
It would be silly for me to try to re-write this recipe and in any way make it my own. I got it from a favorite blog, My New Roots. The author, Sarah Britton, is relatable, eloquent, and a way-better cook than I ever will be. Check out the detailed post here.
Instead, I will follow her directions with some of my mistakes and “learning moments”.
The Life-Changing Loaf of Bread
Makes 1 loaf
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder – I did)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
As always, any feedback, questions, or comments are encouraged. And, if this bread really does ‘change your life”, keep us posted on that, too!
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