Baked Avocado Eggs

Method

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1. Heat the oven to 200°C / 400°F.

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2. Scoop an extra tablespoon of flesh out of each avocado half so the hollow is comfortably bigger than an egg yolk. Chop the scooped flesh and set it aside.

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3. Brush the cut surfaces with the lemon juice and set the halves in a small baking dish, wedging them upright against each other so they cannot tip.

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4. Crack each egg into a small bowl and separate it, keeping the yolks in their own cups.

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5. Divide the whites between the hollows, season with the salt, pepper and paprika, and bake 8 minutes.

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6. Slide a yolk into each hollow, scatter over the cheese and bacon, and bake a further 6 to 8 minutes, until the whites are set and the yolks still wobble.

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7. Scatter with chives, chilli flakes and the reserved chopped avocado, and serve with a spoon.

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Chef’s Tips

• Scoop the hollow bigger. Every failed version of this recipe skipped that step.
• Whites first, yolks later. It is the only way to get both right.
• Wedge the halves against each other. A rolling avocado empties itself onto the tray.

Pairing Suggestions

• Hot sauce
• Black coffee
• A slice of cloud bread

Storage & Reheating

Eat immediately. Baked avocado does not keep or reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.