Avocado with egg from the oven

Ingredients for 2 servings:

• 1 avocado(s), ripe
• some lemon juice
• 2 small eggs
• 3 slice(s) bacon, or ham
• possibly oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A slightly different breakfast

Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Rinse and dry the avocado, cut it in half, remove the pit, and drizzle the flesh with lemon juice. Crack the eggs one at a time into a cup, then place them in the avocado cavity. You may want to enlarge the egg whites a bit or use only a portion of the egg whites. Place the avocado halves in a baking dish. If they tip over (test before filling), you can form a “bed” of crumpled aluminum foil to hold them securely. Bake in the hot oven for approximately 15 to 20 minutes. The cooking time depends on how runny you want the eggs. Dice one slice of bacon into small pieces, and halve the others. Fry everything in a pan (perhaps with a little oil if the bacon isn’t fatty) until crispy, then drain on paper towels. Season the eggs with salt and pepper before serving. Sprinkle the avocado halves with the bacon cubes and serve with the bacon halves and tomato concassé or salad.