Egg Whites with Avocado

8 eggs

2 avocados

1/4 teaspoon kosher salt

fresh ground black pepper

1 tablespoon olive oil

fresh squeezed lemon juice

In a large saucepan, boil the eggs. (If you want some tips, check out goodLife {eats}.)

Peel eggs and separate yolks from whites (reserve yolks for another use...but trust me, if you leave them on the cutting board while you eat you lunch, they will mock you until you give in and eat them, too.)

Chop the whites into bite-sized pieces.

Half and pit the avocados; remove from skins.

Chop the avocados into similarly bite-sized pieces.

Divide the egg whites and avocados between 4 bowls.

Sprinkle with salt; season with pepper.

Drizzle with olive oil and top with a squeeze of fresh lemon juice. (Serves 4)