Baked avocado makes the perfect breakfast, but we quite like it for lunch too. It's creamy and packed with nutrition. For bonus points, enjoy with some green leaves on the side.
1 large avocado (ripe but firm)
2 eggs (the smaller the better)
1/2 tsp sea salt
1/4 tsp of freshly ground black pepper
1/4 tsp red pepper flakes
1 tbsp chopped parsley
Preheat oven to 210 C. Find a baking dish that will allow the avocado halves to stand upright.
Cut the avocado in half lengthwise and remove the stone. Scoop a little of the flesh out with a spoon on each side - you want it to be large enough to accommodate a medium egg.
Season the avocado halves with half of the salt and pepper and place them in the baking dish.
Break each egg into a small bowl, then careful slide the yolk and as much of the white as will fit into the centre of each avocado half.
Bake until the whites are set (about 15 minutes). If the egg yolks have developed a thin crust while baking, you can remove it carefully with a sharp knife.
Season the remaining salt, pepper and red pepper flakes and garnish with chopped parsley.