The taste of the coconut oil infused into the avocados makes you feel like you are on vacation on the beach. And, the Ying and Yang lets you choose whether you prefer the egg white or the egg yolk!

Ingredients:

• Coconut oil

• 1 avocado – ripe

• 1 egg

• Gouda cheese – freshly shredded

• Himalayan salt – freshly ground

• Peppercorns – freshly ground

Directions:

1. Cut avocado in half lengthwise and remove pit.

2. Sautee avocado halves in frying pan on medium heat, flesh side down, in coconut oil.

3. When slightly browned, turn over, add egg white to one half and egg yolk to the other half, then sprinkle with salt and pepper.

4. Turn temp to low and cover with lid until egg are cooked to your liking.

5. Turn heat off, add shredded cheese on top and leave covered until melted.

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill

Original Recipe:
pg 149 Snapper-Dome in “Everyday Cook” by Alton Brown