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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