This is such an easy recipe, and it works for breakfast, lunch or dinner. You can serve with bacon, and/or a side of Greek yogurt for a more filling meal.
You will need:
1 Avocado - medium ripe
2 pasture raised eggs
Optional: sea salt, pepper, chives, parmesan cheese, siracha, bacon
Preheat oven to 425 degrees F (220 degrees C).
Cut avocados in half and pit - place in a baking dish face up
Crack the eggs into the avocado bowls, being careful to keep the yolks intact. If a large avocado - add a second egg.
Optional: season each filled avocado with sea salt, pepper, bacon, cheese etc...
Place baking dish in the preheated oven and bake until eggs are cooked, about 15-20 minutes (depending on how firm you like the yolk).
*Note on avocados: avocados are best bought underripe and very firm, then left to ripen at home. If you try to buy a ripe avocado - invariably a dozen people have previously squeezed it to test for ripeness and left black thumbprint bruises all over the inside. I eat two avocados a day, so have half a dozen ripening in my kitchen at any given time. When in doubt, eat an avocado.
*Note on eggs: if you care, free range chickens do not spend their time outdoors. Only pasture raised chickens spend a decent amount of time outside.