I must admit, I’m pretty impressed with myself. This was easy and comprised mainly of things you probably already have. Recipe after the jump!
Here’s what you’ll need:
This translates to:
- 2 avocados
- 4 eggs
- 2 slices of very crispy bacon
- 2 tablespoons parmesan
- 1 diced scallion
- 1/2 a diced tomato
- salt and pepper to taste
Go ahead and preheat your oven to 425 and get to work. A word to the wise: when you’re cutting those avocados in half, be as precise as is humanly possible, because if they’re uneven, the eggs will cook unevenly. I learned this the hard way. Warnings are now out of the way. Let’s get after it.
First thing to do is scoop out the pit of the avocado and make the divot more generous on the non-pit side, like so.
Put your eggs into smaller containers for ease, and then pour fast into the divot. Helpful hint: if you have too little help, hold back a little egg white. It’ll be viscous, so this won’t be hard, but I recommend keeping a spoon handy for your benefit.
Now, you’re going to salt and pepper these, nestle them close together in some kind of oven-safe vessel (they’ll tip over, so be either very steady or get something small; I used my cast iron skillet). Cook them for a few minutes– about 10, in my experience. The white will be juuuuuust about set, but you want the yolks to stay nice and jiggly. It’ll look about like this:
Put about a half tablespoon of cheese and a small amount of tomato on the top, then slide this back into the oven for approximately five more minutes. If you like a really done yolk, you’re crazy, but you have my permission to leave those eggs in there for a few minutes longer. Let the cheese just brown, then pull those suckers out.
Garnish with the green onions and bacon, add a little salt and pepper if you are so inclined, and serve immediately, preferably with toast.
Okay, what do you think? Look tasty? What variants would you try out? I thought maybe queso fresco and chorizo could be fun, or gruyere and some bread crumbs and spinach. Let me know what you think!