Are you looking for an elegant and simple breakfast or brunch idea?
This is it!
Bacon Egg Avocado Cups.
All you need are avocados, eggs, bacon, salt and pepper.
I added a dash of Tony’s Creole Seasoning for heat, but that is optional.
First, preheat your oven to 350F.
Cook the bacon, but not too much — you want it to be bendable.
I made circles with the bacon just for looks — you don’t have to do this.
Cut the avocados in half and whack the pit with the sharp side of your knife.
With a slight twist it will come right out.
With a small spoon, gently loosen the avocados from their skin.
If your avocados are small like these, scoop out a little bit to make room for the egg.
Generously season them with salt and pepper.
I used an upside down mini muffin pan to balance the avocados.
Spray non-stick cooking spray on the pan so it will be easier to clean when the egg whites drip. I learned that one the hard way.
Cut the bacon slices in half and shimmy them in-between the avocado skin and pulp.
Do this all the way around the avocados.
Next, crack an egg into a small bowl:
And then gently pour the egg into the avocado where the pit once was.
Yes, you can just crack the egg into the avocado but I usually have eggshell shrapnel when I crack an egg.
This way I can dig the shell out of the bowl instead of having it disappear into the avocado.
Season the egg with salt & pepper and a dash of Tony’s (or something similar) if you want a little heat.
Bake the cups at 350F for about 20 minutes — more or less depending on how you like your eggs.
Isn’t this gorgeous!?
I topped them with a few chives and another light sprinkle of coarse salt.
These Bacon and Egg Avocado Cups are very simple but extremely elegant looking.
Perfect for a family breakfast, a holiday brunch, or a romantic breakfast for two.