If youre on the hunt for a quick and easy breakfast, try these oven-baked eggs served in avocado cups.
- Preheat oven to 200°C/180°C fan forced. Line a large ovenproof chargrill pan with baking paper and heat over high heat. Crack 1 egg into a small ramekin. Set aside.
- Spray avocado flesh with oil. Chargrill, cut side down, for 3 minutes or until charred. Turn. Pour the egg into an avocado cavity. Repeat with remaining eggs and avocado.
- Add the bacon, tomatoes and bread to the pan. Place pan in oven and bake, turning bacon and bread halfway, for 5 minutes or until the eggs are set and bacon is crisp (remove the toast earlier, if already cooked). Butter toast. Serve the egg-filled avocados, bacon, tomatoes and toast topped with sauce and chives.
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