Avocado and egg brunch

This brunch is the perfect start to a busy as it's based on two protein rich foods; avocado and egg.
These two foods are such a tasty combo and are complimented perfectly by roasted cherry tomatoes. 
Since I had some leftover brown rice from last night, I decided to lightly fry it with some spinach to accompany the avocado boats, toasted gluten-free bread is equally good on the side. 

Ingredients:

- 1 avocado
- 1 egg
- handful of spinach
- small bowl of cooked brown rice
- handful of cherry tomatoes
- squeeze of lemon
- 1 clove garlic
- teaspoon of coconut oil
- sesame seeds
- paprika, black pepper and salt to taste

Method:

Preheat the oven to 180c then start by finely chopping the garlic and slicing the tomatoes in two.
Slice the avocado in half, scoop out a bit from the hole and eat it! This is to leave more room for the egg.
Crack the egg into a glass then pour half into each side of the avocado.
Place the avocado halves in an oven-proof dish (with high sides so they don't tip over) and add the tomatoes to the dish. They will need to cook for 30 mins.
Meanwhile heat up the coconut oil in a frying pan, add the garlic and fry for a couple of mins, then add the sesame seeds and fry until golden. Then add the spinach and a generous squeeze of lemon, along with a dash of paprika. Stir fry until spinach wilts then add the rice until heated through. 
Finally take the avocado boats and tomatoes out of the oven, plate up with the rice and lightly season with salt and black pepper!