Baked Avocado & Egg Cups




Prep Time

15 minutes

Cooking Time

25 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
    8 eggs
    Olive oil
    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.
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