Avocado with Egg from Oven
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 avocado (s), ripe
- some lemon juice
- 2 small egg (s)
- 3 slices bacon or bacon
- possibly oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pre-heat the oven to 220 degrees Celsius.
- Rinse, dry, halve the avocado, remove the stone, drizzle the pulp with lemon juice.
- Beat the eggs one by one in a cup, then place in the cavity of the avocado. Possibly enlarge this a little beforehand or only use part of the protein.
- Place the avocado halves in a baking dish. If they tip over (try before you fill them), you can make a bed out of crumpled aluminum foil in which they stand securely.
- Bake in the hot oven for about 15 to 20 minutes. The cooking time depends on how liquid you want the eggs to be.
- Dice one slice of bacon, halve the other. Fry everything in a pan (possibly with a little oil, if the bacon is not fatty) until crispy, degrease on kitchen paper.
- Salt and pepper the eggs before serving. Sprinkle the avocado halves with the bacon and serve with the bacon halves and tomato concassé or salad.
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