Avocado Baked Eggs with Tomato, Basil, and Bacon
1 large Haas avocado
2 medium to large eggs
2 slices of thick cut bacon, chopped
1 tablespoon of diced tomato
2 large basil leaves diced
salt and pepper to taste
Pre-heat oven to 425 degrees.
In a saute pan over medium heat, cook chopped bacon, stirring often, until crispy. Approximately 5-7 minutes.
Remove bacon from pan and let cool on a paper towel.
Halve the avocado and remove pit.
With a small spoon, gently scoop out a little more of the avocado meat to create a large hole for you egg.
With a sharp knife, cut a very small flat piece off of the bottom of each avocado half. This will ensure your avocado sits flat and even in your baking dish.
Place avocado halves on baking sheet or in a small baking dish.
Crack egg one at a time into a small bowl. With a spoon gently lift the yolk, being careful to not break it, and place it into the hole of one avocado half. If there is extra room, add some of the additional egg white. Repeat with second half.
Sprinkle with salt and pepper.
Bake for 20-25 minutes, until egg yolk is white and cooked but yolk still runny. This time will depend upon the sizeof your eggs / avocado.
Remove from oven and sprinkle with bacon, tomato, and basil.