Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Slice the avocado in half and remove the pit; scoop out some flesh to enlarge the hole to fit an egg.

3. 3

   Lightly grease a small baking dish or muffin tin with olive oil to prevent sticking.

4. 4

   Place avocado halves in the baking dish, ensuring they sit stable.

5. 5

   Crack one egg into each avocado half, being careful not to overflow.

6. 6

   Season the eggs and avocado with sea salt and black pepper.

7. 7

   Bake in the preheated oven for 12-15 minutes, until the egg whites are set but yolks remain slightly runny or cooked to preference.

8. 8

   While baking, cook bacon strips in a skillet over medium heat until crispy, about 5-7 minutes.

9. 9

   Remove bacon from skillet and drain on paper towels; chop into bite-sized pieces.

10. 10

    Once avocado egg cups are baked, sprinkle chopped bacon and fresh parsley over the top.

11. 11

    Serve immediately, garnished with extra parsley if desired.

Tips from the chef

• Choose ripe but firm avocados to hold their shape during baking.

• If your avocado holes are small, you can remove a little more flesh to fit the egg better without overflow.

• Bake time can be adjusted depending on how runny you prefer your egg yolks.

• Use thick-cut bacon for a meatier texture, but thin-cut crisps faster if preferred.

• Serve with a side of fresh berries or paleo-friendly nuts for a complete breakfast.