Prep time: 5 minutes Cooking time: 30 minutes Serves: 4
2 x fairly ripe large avocadoes, halved and stone removed
4 medium eggs
1 x 85g bags watercress
4 slices smoked streaky bacon, cooked until crisp
Salt and pepper
Pinch red chilli flakes (optional)
Pre-heat the oven to 220ᵒC. Use a spoon to scoop out a little flesh from each avocado, in order to ensure that the eggs will fit inside the cavity.
Place the avocado halves in a baking dish, ensuring that they cannot tip and allow egg to trickle out of the sides when cooking. Crack the eggs into a bowl. Use a spoon to transfer one yolk into each of the avocadoes.
Take a small handful of watercress and roughly chop. Use a fork to lightly whisk the chopped watercress and egg whites together along with a pinch of salt. Tip the egg white and watercress mixture carefully into the avocadoes, fitting in as much as you can without it spilling over the edge.
Sprinkle over a little black pepper and a little more salt as well as some chilli flakes if using. Bake for 15-20 minutes, or until the eggs are done to your liking. We like ours with the whites nicely set and the yolks still runny.
Remove the avocadoes from the oven and top with bits of crispy bacon. Serve immediately alongside the remaining watercress.