This is the second healthy breakfast recipe in a series of recipes recently featured in a cooking class led by Dr. Jacqui Fleury.

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Swap grains for the nutrient-rich benefits of avocado and trade the fatty overload of hollandaise or bearnaise for a less butter-heavy topping in this healthy, grain-free twist on a breakfast favourite.

Ingredients

  • 1 Avocado
  • 1-2 Eggs
  • Salsa, Hot Sauce or Pasta Sauce for Topping

Directions

  1. Halve, pit and gently peel your avocado. Set aside.
  2. Fill a large saucepan with 3 inches of water.
  3. Bring water to a simmer, then add vinegar.
  4. Carefully break the eggs into the simmering water.
  5. Cook for 2 ½ to 3 minutes. Yolks should be soft in the center.
  6. Remove eggs from water with a slotted spoon.
  7. Set onto the avocado halves.
  8. Top with a spoonful of salsa, hot sauce or pasta sauce.

-Dr. Jacqui Fleury, ND  Clinic Owner and Director