Baked eggs & avocado

Serves 1 as a meal, 2 as a side or accompaniment

It's a culinary match made in heaven.  The avocado goes deliciously smooth and nutty in the oven and complements the soft egg yolk and melted cheese so well. This dish has great nutritional value, boasting plenty of good fats and protein. It's wholesome enough on its own with a crisp salad or some crusty bread but you could add some crispy rashers of bacon or a bowl of spicy chilli alongside and it would be wonderful.


1 medium-large sized avocado

2 Glenballyeamon free range eggs

2 tbsp cheddar cheese (I prefer mature) , grated

Tabasco sauce

0.5 smoked paprika

1 tbsp oil of choice


Preheat the oven to 180 degrees. 

Cut the avocado in half and remove the stone.

Separate the eggs and place the yolks gently into the holes. If you have the room add a little of the egg white too. 

Season thoroughly to taste and add a few splashes of Tabasco sauce along with the paprika. 

Bake in the oven for 12-15 minutes, until the eggs are cooked but still soft. 

Remove from the oven and sprinkle on the grated cheese and pop back in for a minute just to allow the cheese to melt. 

Serve and devour!