The perfect kind of dinner if you don’t fancy something too heavy
1 ripe avocado
2 small free range eggs
A pinch of chilli flakes
A hearty pinch of smoked paprika
A sprinkling of parsley
A drizzle of balsamic glaze
Salt and pepper
The How to:
Pre-heat your oven to 220°
Slice your avo in half and de-stone
Depending how big your stone pocket is you may need scoop out a bit of extra flesh but that’s entirely your call.
Place your avo skin side down on a baking tray
We reach the point that requires patience. Why? Well, first time I attempted making this it went tits up. There was too much egg, it spilt everywhere and was terribly tiresome to clear up. SO I thought of this genius way to make sure there is minimum spillage. Without further ado time to separate your eggies. Grab a bowl and separate your first egg. Plop the yolk carefully into your first stone pocket. Crack your next egg, separate and get plopping with the second yolk in the other half. Carefully spoon some whites into the stone pockets until they are nice and full.
Now for a sprinkling of greatness. Evenly share you smoked paprika, salt, pepper, parsley and chilli flakes between the avo halves.
Drizzle some balsamic glaze over your avo and eggs until they’re looking sexy and delicious.
Place in the oven on a middle shelf.
Leave to bake for 15 mins then check the your eggs are cooked. Depending on the avo and amount of egg you’ve used it could take up to 30 mins for them to bake through. So, once the 15 minute mark hits just keep a watchful eye on them