This is an easy recipe which is very similar to my ham and egg pots post. Ideal for a light supper, a delicious snack or even brunch. I added some crispy chorizo to mine, but if you left this off it would be perfect for meat free week (you could add a dollop of pesto instead which would be delicious.)
All you need:
- half an avocado
- 1 egg
- salt and pepper
- 50g of chorizo
- parmesan shavings
First things first, whack your oven onto 180 degrees and let her heat up. Remove the stone from your avocado and then, using a teaspoon, scoop out a bit more of the flesh (obviously eat this part) so that you have quite a decent hole.
Crack your egg into a mug or bowl, and then using half the eggshell, scoop out the yolk and some of the white and pop this into the avo hole.
Season generously with salt and pepper and then cook for 15 minutes or until the whites are solid and the yolk is runny. I used some tin foil to secure my avo boat and to stop it spilling any of the egg.
While your egg is cooking, chop some chorizo into small pieces and fry until nice and crispy. Remove excess oil with some kitchen towel and then sprinkle over your baked avo boat and add some parmesan shavings. Use a teaspoon and get scooping or spread onto a piece of toast.