I have really been neglecting my inner domestic goddess! To be fair, I’ve been doing a lot of cooking and baking lately (I even made a delicious country bread from scratch last weekend—recipe to come!) but I’m horrible about taking pictures and recording the recipes for my blog. I’ll get better!
But, I was over at a friend’s place the other night and we decided to make a little snack and try out a recipe we’d found on Pinterest (where else?): bacon and egg stuffed avocados. The “stuffed avocados” craze is in full swing right now and I couldn’t be more on board. Everything tastes better with avocado! Definitely not just for guacamole.
These were really simple to make. Here’s what you need:
- 1 ripe avocado (cut in half, pitted)
- 2 eggs (one for each avocado half)
- 2 or 3 strips of bacon
- seasoning of choice (I used a little salt and pepper and red chili flakes)
1. Cut the avocado in half and remove the pit.
2. Spoon out more of the avocado flesh around the pit hole, but make sure you leave enough of the flesh so there is still plenty of avocado to eat once it’s stuffed. (A helpful tip: use the egg to measure the size of the hole. If the egg fits perfectly into the hole you’ve made, there’s a really good chance it won’t overflow once you crack the egg into the avocado, and you will still have enough flesh left to eat.)
3. Crack the egg into the hole you’ve carved out in your avocado.
4. While you’re scooping out the avocado, you should also be cooking up a few strips of bacon. Fry or bake until almost crispy, but be careful not to overcook upfront, otherwise the bacon will burn when you bake the avocados.
5. When your bacon is ready, cut it into small pieces and scatter them over the egg.
6. Season with a little salt and pepper and some red chili flakes if desired.
7. Bake the stuffed avocados at 425°C for about 20 minutes. (Another helpful tip: to prevent the avocados from falling over while cooking, prop them up on a muffin tin rather than a flat baking sheet. This will keep the avocados in place while they’re baking, and the muffin tin will also capture any egg that might overflow.)
This is a really fun thing to serve for brunch, or just a great high-protein snack—and it’s super quick. Enjoy!