Today’s breakfast was a smoothie with baked egg-avocado.
Preparation began with preheating the oven to 425°F then adding greek yogurt into the bottom of a blender. It is recommended that liquids are added first then solids and ice later, to the blender. Then an avocado was cut in half and the pit was planted outside.
A tablespoon of avocado meat was removed and added to the blender; this creates a larger divet in each avocado half for the egg to sit in. Lines were cut into the avocado meat, both directions. This allows for easier eating later as well as more surface area for the egg white to run.
In today’s trial spinach leaves were rinsed, mashed together and added directly into the avocado, an egg was cracked open an added to each half. Future breakfast attempts will involve a pre-cooking of spinach either in microwave or pan, to wilt the spinach and allow more room for egg. In this trial spinach had to be removed and placed on top of the egg to allow the yolk to sit deeper. Then placed in oven for 20 minutes.
Fruits were added to the blender, today’s selections were a plum, a bruised banana, several strawberries and blackberries, handful of blueberries, ice and spinach. For a lack of whole cranberry, cranberry juice was used. Started blending on low then worked up to high as the ice broke down.
After removing the avocado from the oven; chives and hungarian spicy paprika were added on top. Avocado contents are scrambled just before being eaten.