If you've been reading this breakfast blog long enough, you'll know by now I'm a big fan of baked eggs. I've tried baking creamy eggs with smoked salmon (Royale) and spinach (Florentine), as well as ham, chorizo and chilli. It's a really comforting weekend brunch, which is simple and has the added bonus of looking great on the plate.
But until very recently I had not baked an egg inside an avocado. Yes, you heard me right, inside an avocado.
Recipe for one blissful weekend brunch
While I bang on about avocado smash ALL the time on my Instagram feed, I haven't even applied heat to this green fruit before, never mind use it as a capsule for baking eggs. But when you remove the stone from a perfectly ripe avocado, you find yourself with this beautifully smooth hole, which really is just asking to be filled to the brim.
I made this one quiet weekend morning for myself, but it just so happens an avocado has two halves, so this recipe can easily be doubled to make breakfast for two - if you want to share, that is.
That's the hard bit out of the way. Now give the avocado egg a good grind of salt and pepper and pop into a hot oven for 20 minutes until the white has just set and the yolk is still runny.
While cooking, whip up your favourite side to accompany - I went for strong chorizo and mellow wilted spinach, because the avocado egg, while pretty, is quite bland. I'd also add chilli flakes for an extra punch.