Avocados are the shiz niz, they are so versatile, creamy and delicious. They can be grilled, baked and used as a substitute for butter among many other ways. The substitution of avocado in baked goods helps increase their nutritional value by contributing nearly 20 vitamins and minerals.
I made this for dinner last night with super crispy bacon and spring onions. One thing I did find is that it is very tricky keeping the yolks runny. If you have patience I’d take the yolk out and bake the white of the egg in the avo for 15 minutes and then add the yolk, I only realized after I had made them, but hey I’m always learning 😉
1/2 an avo per person
1 egg per person
4 rashes of streaky bacon
2 spring onions
Salt and black pepper
Preparation 5 minutes
Cooking time 20 minutes
Preheat the oven to 200°C.
Slice the avocados in half, and take out the pit. Scoop out 1 tablespoon of flesh from the center of the avocado, just enough so the egg will fit in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly. Drizzle a little olive oil over the avo, sprinkle with sea salt, black pepper, garlic salt and chilli flakes.
Crack an egg into each avocado half, saving the yolk for later or if you don’t mind the yolk hard, crack the whole egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Drizzle over a little more olive oil and place on an oven tray, place the bacon around the avo and bake for 15-20 minutes. Dust over cayenne pepper and sprinkle over salt and pepper.
Once they have been cooking for 15 minutes, carefully add the yolks and cook for a further 2 minutes, or however you prefer the yolk.
Once the bacon is super crispy, let cool then chuck into a mortar and pestle and bash to a crumb.
Remove from oven, then season with pepper, spring onions, basil and bacon. Enjoy!