Avocado Egg Boats

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Line a small baking tray or oven-safe dish with parchment paper. This helps keep the avocado halves from sliding; if needed, crumple a little parchment around them for support.

2. 2

   Halve the avocados lengthwise, remove the pits, and scoop out about 1 tablespoon from each cavity so the eggs will fit. Place the avocado halves cut-side up on the prepared tray so they sit level.

3. 3

   Finely chop the bacon. In a small pan over medium heat, cook it for 3-4 minutes until lightly crisp and the fat has rendered. Remove from the heat.

4. 4

   Crack the eggs into a cup one at a time. Spoon a little bacon into each avocado cavity, then gently pour in the yolk and as much white as fits without overflowing. Reserve any excess egg white if needed. Season the tops with salt, black pepper, and chili flakes.

5. 5

   Bake for 8-10 minutes, until the whites are just set and the yolks are still a little soft, or longer if you prefer firmer yolks. The avocado should be warmed through but still hold its shape.

6. 6

   Scatter the remaining bacon over the top and serve immediately while hot. For the best texture, eat with a spoon straight from the skin.

Nutrition per serving

Notes

• •Choose avocados that are ripe but not overly soft, or they may collapse during baking.
• •Cracking each egg into a cup first makes filling the avocados much easier and prevents shell fragments.
• •If your eggs are very large, use only part of the whites so the boats do not overflow.
• •For extra stability, trim a very thin slice from the rounded underside of each avocado half without piercing the skin.

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