Baked avocados are having a moment and this simple avocado egg cups recipe is a great addition to your breakfast or lunch menu.
Serves: 2
Ingredients:
1 avocado
2 British Lion eggs
About 40g cooking chorizo sausage, chopped into smallish chunks
Bunch watercress
½tbsp olive oil or coconut oil
A splash balsamic vinegar
Method:
Preheat your oven to 190C/170C fan. Heat the olive oil in a non-stick pan and gently fry the chorizo for 3 minutes. Turn off the heat and leave it to cool in the oil.
Cut the avocado in half and remove the stone.
Scoop a little extra flesh out to make room for the egg. Keep the extra avocado flesh for the watercress salad.
Crack an egg into each avocado half. Bake the avocado halves in the oven for about 15 minutes until the egg is just cooked.
Put the watercress in a bowl and add the chorizo and the excess avocado flesh. Also add the balsamic vinegar. Serve on a plate next to the baked avocado.
Tip
Sprinkle a layer of raw rice in a small baking dish and stand the avocados in the rice so that they don’t tip over during cooking.
This tasty recipe is from Egg Recipes
