- 2 ripe avocados
- 4 eggs
- 4 strips of bacon to save cooking time and for crunchier bacon, you can use precooked bacon like the one at Costco or cook the raw bacon for a few minutes in the microwave (about 50% done prior to wrapping)
Preheat oven to 375°F. Grease muffin pan.
Slice avocados in half. Take one half, remove pit, the slice off a small portion of the bottom so that the avocado has a flat edge. Careful not to cut too much as you don't want to cut too deep into the hollowed surface created by the pit. You want there to be an indented round surface in the avocado but you don't want there to be a hole through the bottom as the egg will fall out. Place each cut half (that has hollowed center) into the muffin pan. For the remaining small scraps, you can eat or use for something else.
Wrap a strip of bacon around the exterior of the avocado. Break an egg into the center, so that the egg yolk sits in the avocado middle where the pit once was.
Bake for about 12-17 minutes, until egg white is fully cooked. Gently remove cups from muffin pan with a large spoon, lifting from the bottom of the cups. Serve while warm.