Avocado Egg Bake

Instructions

1. Step 1

   Preheat the oven to 200°C. Coat four wells of the muffin tin with the olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: muffin tin

2. Step 2

   Cut the avocados in half lengthwise and remove the pits. Scoop out a little flesh from each cavity so it can hold an egg, reserving the scooped flesh, then set the halves securely in the prepared muffin wells.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, muffin tin, spoon

3. Step 3

   Crack one egg into each avocado cavity.

   Ingredients used: 4.0 piece Egg

   Cookware: muffin tin

4. Step 4

   Season the filled avocado halves evenly with the salt and black pepper.

   Ingredients used: 0.6 gr Black Pepper, 1.5 gr Salt

   Cookware: muffin tin

5. Step 5

   Bake until the egg whites are set and the centers reach 71°C, 12 to 16 minutes.

   Timer: 14 min (fixed)

   Cookware: muffin tin

6. Step 6

   Top the baked avocado halves with the reserved avocado flesh and chopped chives, then serve warm.

   Ingredients used: 6.0 gr Chive

   Cookware: spoon