As a child of Mexican southern California it's hard for me to believe there is any other way of eating an avocado besides guacamole. So, when I saw this recipe I was like, "Whoa! Hold the phone! This looks delicious!" And it was. The creamy egg yolk and tender avocado played so well together and the bacon and cheese (which wasn't added in the original recipe, but I thought it desperately needed it) gave it a great flavor. Topped with some chives and cayenne pepper, this is a great way to start your day. A super juicy peach doesn't hurt either. Here's what you need.
1 ripe avocado
2 eggs
1 strip of bacon
2 tbsp finely grated cheddar cheese
Preheat your oven to 425°. Cut your avocado in half and pit it. Dig out enough of the meat so the egg and fixin's will fit nicely. Place your two avocados halves cavity side up in a very small oven safe dish. You want to make sure they aren't going to roll on their side. Salt if you think you need it, although I think the bacon is enough. Sprinkle about a tbsp of cheese in the pit of each of your avocado halves. Cook a strip of bacon and slice into 1/4 inch pieces. Place on top of the cheese. You will most likely have too much. (Mid-cooking snack!) Separate your eggs in small bowls or ramekins. Gently place a yolk in each pit. And I know it's a pain, but now spoon in the egg white into each pit. I say spoon in because if you dump it in, it will most likely overflow and you will have a mess to deal with. Gently place it in the oven and cook for 15-20 minutes or until the egg white don't jiggle when you move the pan. Let it cool and top with cayenne and chives. Maybe some hot sauce if you feel up to it.
Enjoy!
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