This month's Recipe Redux theme "Stir up some of your earliest culinary recollections. Did you stand at your grandmother’s elbow to learn to cook? Or did you learn by stumbling through a cookbook by yourself? Share a healthy recipe and the accompanying story about one of your first cooking memories." -- really got me thinking!
I loved being in the kitchen as a kid and I loved showing my parents that I could cook for myself at such a young age. So for this month's theme, I wanted to share one of my favorite family memories and the first time I got to cook food in front of the camera! What was I cooking you may ask? Scrambled eggs, of course!
While growing up, my mom always had us helping out in some way in the kitchen. It could be with organizing the ingredients, decorating pizzas, cracking eggs or simply setting the table. Whatever it was, we were happy to do it. And I'm glad we did. My mom wrote an article many years ago (shown below), encouraging parents to "let the kids in the kitchen" (and this is where my rise to fame all started! haha). I also think it is important to get the kids in the kitchen and to show them that cooking can be fun and that you can get creative-- I certainly found a passion for it and I enjoy sharing it on my blog.
Now as an active food blogger, I have my mom's early introduction to cooking to be thankful for and my dad's culinary skills to live up to.
SO, I would like to share a healthy and simple way to eat an egg by combining it with some healthy fats! Here's some avocado love <3
Baked Egg & Avocado
- 2 eggs
- 1 avocado, cut in half and pitted
- Salt and pepper, to taste
- Salsa or hot sauce, optional
- Preheat oven to 400 degrees F.
- With a spoon, widen hole left by pit in avocado by scraping out about 1 teaspoon of avocado flesh.
- Place avocado halves in a small baking pan facing up.
- Crack an egg in each half. Season with salt and pepper.
- Bake for 15-20 minutes, or until eggs are cooked the way you like!
- Top with salsa or hot sauce and enjoy!