Baked Avocado with Bacon, Eggs & Toma
Makes 1 serving
1 avocado, halved, pit removed
2 bacon slices, cooked until just crisp & finely chopped
2 ounces Point Reyes Toma, shredded
Chopped fresh chives
Preheat oven to 425 degrees. Scoop out half of each avocado piece with a spoon making a wide divot to fit the egg. Reserve avocado pulp for another use. Slice a small area of avocado skin off of each side to make a flat area, so avocado won't turn over when cooking. Place avocado halves, skin-side down, on a parchment-lined baking sheet. Crack one egg into each avocado half. (It’s okay if some egg white spills out onto the baking sheet.) Sprinkle bacon and Point Reyes Toma on top of each egg. Bake for 15-20 minutes depending on how cooked you like your egg. Season with salt and pepper, to taste. Top with chives and serve.