I have been developing my recipes for the blog patterned after the way that I cook: By ingredients. I like to use the same ingredients during the week, but mixing it up a bit to make a variety of available meals at any given time. I don't know about you, but my days fly by and then all of the sudden, its dinner time and everyone is starving (plus we have many different "seating" times in our house). If I have 2-4 pork tenderloins, I make it 2 -3 different ways, but cook it all on the same day: one piece might be island style with cumin and cinnamon, another may be blackened and grilled and another, marinated in Sherry and soy sauce. Pork tenderloin happened to be on the menu this week. I will have ended up using it for 4 different meals. Monday night was Island Pork Tenderloin with cous-cous and brown sugar cream sauce, Wednesday for lunch, the sliced, blackened pork accompanied a cous cous salad with tomatoes, cilantro and cucumber. A third tenderloin will be used on Friday for a Teryaki Grilled Pork with a chilled cabbage and green onion salad. The fourth tenderloin will be available for carnitas...my take on pork tacos. Thinly sliced pork, a handful of cilantro and a spicy lime sour cream sauce tucked into a flour tortilla. I also made 2 batches of soup on Monday that had roasted chicken: Corn Chowder and Chicken & Wild Rice (recipes coming). The same chicken were used for chicken salad and green salads with chicken.
But now...It's all about the avocado. I made a batch of Chilled Avocado and Feta Cheese Salsa to use as an after school/work snack. I then made my lunch and added it to the Baked Avocado with Eggs and Toast. What was MY lunch today, will probably be an item or our Sunday brunch this coming week. So with all of that said...HERE is the recipe for the Baked Avocado.
I hope this post was helpful to you in menu planning and meal preparation for YOUR busy days! Please let me know if you have any questions or comment below any suggestions as to how YOU meal prep for your family. Enjoy.
Ingredients for 2 servings
- 1 ripe avocado
- 2 eggs
- 1/2 cup Chilled Tomato & Feta Cheese Salsa (recipe here or below)
- You can also just add tomatoes, red onion, and feta cheese after baking.
- Extra-virgin olive oil
- Toasted sourdough or Italian bread
- Heat oven to 350 degrees Fahrenheit.
- Slice avocado in half, removing the pit.
- Remove some of the flesh to make a deep well in the avocado without tearing through to the bottom. Reserve flesh.
- Break 1 egg into a small dish and carefully slide it into avocado half. Repeat with second egg.
- Place filled avocado halves on a baking sheet and bake for about 15 minutes or until egg is set to sunny side up.
- Remove from oven and plate.
- Top with 1/4 cup Tomato Feta Salsa and reserved avocado flesh (or ingredients of choice).
- Drizzle with extra virgin olive oil.
- Serve with toast.
Chilled Tomato & Feta Cheese Salsa
- 1 lb. grape tomatoes, quartered
- 1 small red onion, minced
- 1/2 cup chopped cilantro
- 1 garlic clove, minced
- 1 avocado, sliced
- 4 oz. container of feta cheese, crumbled
- drizzle of extra-virgin olive oil
- salt and freshly ground pepper
- In a bowl, gently stir together tomatoes, avocado, onion, and garlic.
- Mix in cilantro and garlic. Stir in feta.
- Drizzle with olive oil
- Salt and pepper to taste.
- Cover, and chill for 2 hours.