This is an easy recipe for a Saturday morning breakfast or brunch. This calls for only egg yolks so it could be a great way to use up your left-over egg yolks from recipes that only use egg whites. Avocados are high in fiber, folic acid and vitamins. They are rich in monounsaturated fat too. That’s what makes them so delicious. For this recipe, you can also add spring onion for garnish, or bacon if you are a meat-lover. The original recipe is called 培根牛油果焗蛋 from 下厨房.
1. Slice the avocado into halves, take out the pit with a spoon. Crack the eggs and separate the egg white with the yolk.
2. Put one egg yolk into each avocado half. We only use the egg yolk part because we do not want to overload the pit space, otherwise the egg may explode during baking.
3. Line a baking sheet with foil for easy clean up if you wish, then put the avocado cups into an oven that’s preheated to 180C/350F, bake for 15-20 minutes. Time varies based on your oven. You might want to pay a close attention to them during the last couple of minutes since they might burn.
4. Sprinkle on salt and pepper to taste.
Here’s also a 20-second video summarizing the steps on Youtube. Enjoy.