The protein in egg whites and unsaturated fat in avocados provide long-lasting energy.

8 large eggs

2 avocados, preferably Hass

1/4 teaspoon coarse salt

Freshly ground pepper

1 tablespoon extra-virgin olive oil

Cover eggs with cold water in a large saucepan; bring to a boil. Remove pan from heat. Let eggs stand, covered, 8 minutes; transfer with a slotted spoon to an ice-water bath, and let cool. Peel eggs. Separate yolks from whites (reserve yolks for another use).Tear whites into 1-inch pieces; divide among four bowls.
Halve and pit the avocados. Using a spoon, scrape out pieces; divide among bowls with egg whites. Divide salt among servings, and season with pepper. Drizzle each serving with 3/4 teaspoon oil.