Do
you love eggs? Avocadoes? Then I have the recipe for you! (Yes, the
recipe has bacon in it, but who doesn’t like bacon? If you don’t, please slowly
back away from my blog before I notice you.) This is a delicious and healthy meal packed with nutrition.
A
few helpful hints – look for larger avocadoes and go ahead and buy small or
medium eggs. If you’re using large or extra-large eggs, you’re going to end up
with a mess. Trust me on this. Really. Just trust me.
Editor’s Note:
Make some bacon ahead of time and keep in the fridge – nuke it in the microwave
for a few seconds to re-crisp.
Baked Avocado with Bacon and Eggs
Serves
2
1
avocado
2
pieces cooked bacon, crumbled
2
small or medium-size eggs
Olive
oil or cooking spray
Salt
and pepper
Preheat
your oven to 425˚. Position a rack in the center of the oven.
Slice
the avocado in half and remove the pit. Slice a tiny bit of the peel off the
bottom so the halves rest on a baking sheet without wobbling. Using a small
spoon, scoop out enough of the flesh to fit the egg. Spritz the underside with
olive oil or cooking spray and place on a foil-lined baking sheet. Crack one
egg into each avocado and top with crumbled bacon. Season with salt and
freshly-ground pepper.
Cook
for 10-16 minutes, depending on the size of the egg and how cooked you want
your eggs (begin checking at 10 minutes).
Don’t
be afraid to create your own variation – you can add some chopped tomatoes,
peppers, scallions, feta or parsley to the avocadoes – anything you want. Get cooking!
