- 2 fresh avocado, halved and pitted
- 4 eggs
- 2 slices bacon (I recommend thickest cut, because YOLO)
- 1 chorizo, sliced into small pieces
- a pinch or two sea salt
- 1 teaspoon olive oil
- 2 teaspoons chives, chopped
- 1 teaspoon cilantro, chopped
- 1/2 red chilli peppers, chopped
You can can go wrong with a lot of things in life. But not with eggs and avocado. With chorizo. And bacon. In the morning.
So, let’s do this.
Preheat the oven to 400 degrees. Slice the avocados into halves and remove the seed. Scoop out about a tablespoon of avocado flesh from around the pocket where the seed sits, creating a wider pocket. Use a paring knife to make slits along the length of the avocado, but don’t cut them too deep. Place them on a ramekin or a roasting pan. I use clay pans, which are great to cook in and serve.
Gently crack open the eggs into a bowl, making sure the yolks are intact. Use a spoon to get the yolks into the avocado pockets, followed by the egg whites. A little bit of spilling is okay, but make sure you don’t cover the entire avocado with egg whites. Pour a drizzle of olive oil and sprinkle some sea salt and chopped chives on top. Bake for about 15-20 minutes until the egg whites looks set and the yolks are still runny.
In a frying pan, cook some chorizo and bacon till they are brown and crispy. Set them aside.
Take the ramekins out of the oven. Top the baked avocados with chorizo and bacon, and garnish with cilantro and chopped red chillies. Congratulations! You have just won the day.