Last week I was using up things in my cupboard before I headed home for the weekend, and as it happened I had all the right ingredients for this little egg-avocado treat. I looked up a few recipes online and then did a modified version with my own ideas.
Lea & Perrins Worcester Sauce
Bagel w/ Butter
Crispy Bacon bits
Pre – heat your oven, 200 degrees (ish) or whatever you normally use on a fan / gas mark
Slice open your avocado and remove the stone
If the scoop where the stone was sitting isn’t very shallow, scoop a little more out so it is a bit deeper.
Place the avocados onto a baking tray, preferably into something small that will stop them falling over – I used a little tin tray.
Break your eggs into a bowl, and then spoon the yolk into the avocado scoop-outs, add more egg white around the yolk to fill it up. This way is better so avoid the egg spilling everywhere, if you had broken the egg straight in.
Add chili flakes to taste, and pepper.
Cook for around 15 – 20mins, keep an eye on the whites as they cook.
Meanwhile cut up little bacon bits, fry until crispy.
Serve with a toasted bagel, alongside the crispy bacon and some Worcester sauce drizzled over it, mmmm.