Baked Avocado & Egg Cups
Prep Time15 minutes
Cooking Time25 minutes
1 onion, diced
1 can of Food Lover’s Signature butter beans
125ml (1/2 cup) cherry tomatoes, halved
50g baby spinach
4 ripe avocados
Salt and pepper, to taste
Pre-heat your oven to 180°C.
Heat a frying pan over medium heat with a dash of olive oil.
Fry the onion until translucent, then add the can of butter beans and cherry tomatoes.
Fry for another 2 minutes, then add the baby spinach.
Turn off the heat and stir until well combined. Season with salt and pepper, to taste.
Halve the avocados, remove the pips and fill each half with the butter bean mixture.
Crack an egg into each filled avocado half and place all the avocado cups on a baking tray.
Bake for 12-15 minutes, or until the eggs are fully cooked.