Two small eggs, the epitome of potential, are gently cracked open. The yolks, like golden suns, are carefully nestled in avocado halves. A sprinkling of chives adds a touch of green, like the first leaves of spring. As the avocados bake, the kitchen fills with an aroma that speaks of comfort and nourishment. It’s a dish that transcends the ordinary, transforming humble ingredients into a meal that is both grounding and uplifting.
Ingredients:
- 2 small eggs
- 1 avocado, halved and pitted
- 2 teaspoons chopped fresh chives, or to taste
- 1 pinch of dried parsley, or to taste
- 1 pinch of sea salt and ground black pepper to taste
- 2 slices cooked bacon, crumbled
Method of preparation:
Preheat the oven to 425 degrees F (220 degrees C).
Arrange the avocado halves in a baking dish, resting them on the rim to prevent them from tipping over.
If the avocado flesh is small, scoop out a little more to accommodate the egg.
Break the eggs into a bowl, taking care not to break the yolks.
Gently spoon 1 yolk into each avocado half, then spoon in enough egg white to fill the hole.
Season each filled avocado with chives, parsley, sea salt and black pepper.
Place the baking dish in the preheated oven and bake until the eggs are cooked to your liking, about 15 minutes for set whites and soft yolks.
Sprinkle the crumbled bacon over the baked avocados.
Serve immediately and enjoy!
