A hearty and healthy breakfast or a fuss-free lunch I have this dish at least once a week (availability of free range eggs at our terrible local Tesco depending). You only need a few main ingredients and then you can really make your avocado and egg combo as snazzy as you like. I’ve popped some suggestions underneath the recipe 🙂
2 large free range eggs
Salt & pepper
Cut your avocado in half and get rid of the stone. Scoop a little avocado out of each to make it deep enough to hold an entire egg. Alternatively get rid of a little of the egg white before you pour on in to each avocado half.
Sprinkle with salt, pepper and paprika and carefully place them on a tray and pop them in the oven at around 180.
If like me you favour runny eggs you’ll need to keep an eye on how firm your eggs are getting. 15 minutes should be enough but if there’s still a little see-through liquid around the edges of your eggs leave them a few minutes more. For hard-boiled fans 25-30 minutes should do it.
Fancy something jazzier? Why not add bacon bits or chives to the eggs before they go in the oven? Or try grating a little cheese over the top or topping with breadcrumbs and salsa.