Preheat the oven to 200 °C (180 °C fan) and halve the avocado. Remove the stone and scoop out a little of the flesh with a small spoon to make more room.
Set the avocado halves snugly side by side in a small baking dish. That way they stay stable and don't tip over while baking.
Carefully crack the eggs and put one egg into each avocado half. If a little egg white runs over the edge, that's fine.
Bake the avocado in the oven at 200 °C for 12–15 min until the egg white has set and the egg yolk is still slightly soft. The exact time depends a little on the size and ripeness of the avocado. In pregnancy, bake for a few minutes longer, until the yolk is firm too.
Season the hot avocado halves with salt, pepper and chilli flakes. Sprinkle over the chives only at the very end so they stay fresh.
Serve the baked avocado with egg straight from the oven. A green salad or a little toasted sourdough bread goes well with it.
Good to know
When it needs to be quick but should still taste like a proper meal, this recipe is just right. Warm, creamy and pleasantly uncomplicated.
Swaps
Chives → parsley (also provides vitamin K and fresh herby notes); chilli flakes → black pepper (milder); avocado → large mushrooms (some fibre and a meaty bite); eggs → feta (provides protein and calcium if you want an egg-free version; contains milk)
Allergens
Contains egg (plus milk in the feta version). Season gently for children. In pregnancy, bake a few minutes longer until the yolk is firm too, and only use fresh, undamaged avocados.
