Avocado egg cups recipe
A light meal that could be eaten any time of day, but we think the fresh ingredients would be great for sparking you to life in the morning.
Tip: Sprinkle a layer of raw rice in a small baking dish and stand the avocados in the rice so that they don’t tip over during cooking.
Ingredients
- 1 avocado
- 2 eggs
- 40 g cooking chorizo sausage, chopped into smallish chunks
- 1 bunch watercress
- 0.5 tbsp olive oil or coconut oil
- 1 splash balsamic vinegar
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Preheat your oven to 190C/170C fan. Heat the olive oil in a non-stick pan and gently fry the chorizo for 3 minutes. Turn off the heat and leave it to cool in the oil.
- Cut the avocado in half and remove the stone.
- Scoop a little extra flesh out to make room for the egg. Keep the extra avocado flesh for the watercress salad.
- Crack an egg into each avocado half. Bake the avocado halves in the oven for about 15 minutes until the egg is just cooked.
- Put the watercress in a bowl and add the chorizo and the excess avocado flesh. Also add the balsamic vinegar. Serve on a plate next to the baked avocado.
Paul Merrett has devised this recipe for www.eggrecipes.co.uk
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