This breakfast was very satisfying and super easy. I was able to get it in the oven while I went about my busy morning with the kids!
Preheat the oven to 425. Halve one avocado and remove the pit and a bit of the avocado flesh to make more room in the center.
Lightly salt each half and place in oven-safe dish. Crack two small eggs in each avocado side. Bake for 20-25 minutes, or until egg whites are cooked (if you like a firmer egg yolk, cook on the longer side). Season with salt & pepper and any fresh herbs you like. I used cilantro here. Enjoy!
Recipe courtesy of Kathryn Budig
