Bacon Egg Avocado Cups

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.