Ingredients
Scale
- 2 large ripe avocados
- 4 small to medium eggs
- 2 slices of cooked bacon, crumbled
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice the avocados in half lengthwise and remove the pits. If the hole left by the pit is too small, use a spoon to scoop out about one extra tablespoon of avocado flesh from the center. This ensures there is enough room for the egg without it spilling over the sides. Place the avocado halves in a baking dish or on a rimmed baking sheet. If they are wobbly, you can use small pieces of crumpled foil to keep them upright.
- Crack one egg into a small bowl first, then gently slide it into the center of an avocado half. Repeat this for all four halves. Season the tops generously with sea salt and cracked black pepper. Place the baking dish in the oven and bake for 12 to 15 minutes. The whites should be completely set, but the yolks should remain slightly runny. If you prefer a fully cooked yolk, leave them in for an additional 3 minutes.
- Carefully remove the avocados from the oven using a spatula. Transfer them to a serving plate. Top each half immediately with the crumbled bacon bits, fresh chives, and red pepper flakes. If you are using shredded cheese, sprinkle it on while the avocados are still piping hot so it melts perfectly. Serve immediately while warm.
- Cook Time: 20 minutes