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
Adapted from the California Avocado Commission
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!