Avocado and Egg Extravaganza
Use organic ingredients whenever possible.
2 large avocado
4 small organic eggs
4 slices of chicken bacon , cooked then crumbled
4 slices of whole wheat toast sea salt to taste
fresh cracked black pepper, to taste
fresh chopped tomatoes
hot sauce (optional)
Pre-heat oven to 425 degrees
Crack eggs in a bowl. Be careful to not puncture yolks. Set aside
Cut avocados in half and remove the seed carefully. If the seed is very small, scoop out a little at a time to match the amount of egg.
In a baking dish, rest the avocado halves inside the edge of the dish so that the avocado doesn’t tilt over. (you don’t want to have raw egg spilling out.)
Gently scoop out one of the yolks and place it into the hole of the avocado. Continue spooning egg whites in the avocado hole until it is full. Repeat for all the avocados.
Add salt and pepper on top of the egg to taste.
Put baking dish in oven and bake for roughly 13-15 minutes. Time depends on how much egg you have and how big your avocados are.
Remove dish from oven.
Sprinkle crumbled chicken bacon on top. Scoop out avocado and spread the mixture onto toast. Add extra salt and pepper to taste.
Add fresh chopped tomatoes and hot sauce.