Chipotle Cream Avocado Egg Boat with Bacon
- 1 avocado, halved and deseeded
- 2 eggs
- 2 tablespoons (30 ml) Chipotle Cream Sauce
- 1 slice of bacon, cooked and crumbled
- salt to taste
- pepper to taste
Preheat oven to 350 F/ 180C/ Gas Mark 4. Split the avocado into two halves and carefully remove the seed. Scoop enough of the avocado flesh out to make enough space for one egg to be cracked into each half. Cut a very thin slice off the back skin side of each avocado half, so that avocado will rest securely on the baking sheet. Place the avocado halves on a baking sheet covered with parchment paper. Carefully crack one egg into each half of the avocado, until avocado is full. Salt and pepper each avocado boat to preference. Gently carry the cookie sheet and bake until the eggs set to your preference. Cooking time will depend on the size of the avocado and eggs used. Ten to fifteen minutes will begin to gently set the eggs, longer and they will be less poached and more over hard.
While the avocado boats bake, cook the bacon until crispy, and crumble. Remove from the oven when the avocado egg boats are cooked to your preference. Top each boat with 1 tablespoon (15 ml) of the chipotle cream and half of the tumbled bacon piece. Enjoy!
Base recipe yields 2 servings of one half an avocado, one egg and toppings.