Avocado Egg Crackers
Course
Snack
Servings
Prep Time
2
servings
1
minute
Cook Time
10-12
minutes
Servings
Prep Time
2
servings
1
minute
Cook Time
10-12
minutes
Ingredients
4
eggs
1/2
avocado
To
taste
himilayan pink salt
To
taste
Black Pepper
Instructions
Place 4 whole eggs, still in the shells, into a sauce pan.
Add enough cold water to the sauce pan so the eggs are covered by at least 1-2 inches of water.
Bring the uncovered sauce pan to a rapid boil over high heat.
Once the water is boiling, turn off the heat, then add the cover on top of the sauce pan, and let the eggs set for 10-12 minutes.
While the eggs set, cut an avocado in half lengthwise, then to remove the pit, chop into it with the knife, twist, and remove it.
To peel off the avocado skin, use a spoon to circle around the edges of the avocado.
Once the skin is removed, cut 1/2 the avocado into bite sized pieces.
After 10-12 minutes, remove the hot water from the sauce pan, then cool the eggs down by adding cold water and ice back into the sauce pan.
Once the eggs are cool to touch, remove the shells by tapping them with a spoon, then using the spoon to peel off the shells.
Slice the eggs 3 times lengthwise, to make 3 crackers.
Top each egg cracker with a piece of avocado, then top with Himalayan pink salt and black pepper.
Take a bite, then yell, “Damn That’s Good!”.
Recipe Notes
Nutrition Information (per serving):
Calories:
272
Protein:
13g
Carbohydrates:
3g
Fat:
16g
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