And they’re wonderfully inexpensive in Vietnam. Even better, I was pleasantly surprised to discover they Vietnamese avocados don’t oxidize and turn brown. So you don’t have to eat it immediately after cutting it open. I can slice one up the night before and put it on my salad, and it’s still green the next day.
In my enthusiasm, I bought too many at the grocery store. They were starting to turn towards the end of the week. I couldn’t eat them fast enough. A spoiled avocado is a very sad thing. So I added a way to enjoy them. This morning I made a paleo breakfast: baked eggs in avocado halves. Yum yum!
My beautiful life: baked egg in avocado.