by Megan Winfrey

I stopped by the SFC farmer's market at the triangle last week and was pleasantly surprised to find a few baskets of late season tomatoes! Tomato season is always too short for me, so you better believe I scooped some up and have been relishing in their sweetness. This is a super simple breakfast to put together, but it packs mean nutrition and looks beautiful on the plate. No doubt this will become part of your regular rotation, if it isn't already.

Egg in an Avocado

• 1 large avocado
• 2 eggs
• Salt and pepper
• Juice of 1 lime
• 1 tsp. cilantro or parsley, chopped
• A handful of cherry tomatoes, quartered
• Toast or tortillas, for serving

Preheat the oven to 450ºF and move the rack to the center.

Cut the avocado in half and remove the pit. Using a spoon, make the well a bit larger by scraping out about a teaspoon of avocado. You want plenty of room for the egg to fit inside.

Squeeze lime juice over the avocado, sprinkle with salt, and place on a baking sheet. Break an egg into the center of each avocado. Some white may spill out and that is okay, as long as the yolk stays intact and in the center of the avocado. Bake until the white is set, about 10 minutes.

While baking, mix the tomatoes, cilantro or parsley, lime juice, and pepper in a small bowl and set aside. Toast a slice of bread or warm up a tortilla to soak up the runny yolk with. Plate everything once the eggs are done, and enjoy!