Baked Eggs in Avocados

Hot sauce is not optional, paper plates are

We’re avocado happy lately. Maybe those ads with the dancing avocado begging to be put on toast have infiltrated our brains. One recent Saturday morning Katherine was traumatized by watching a chef make “guacamole” with parsley, garlic and olive oil. She scared the dog and probably a few neighbors yelling: “No, no, no.” So please know that the accompaniment in this recipe is an avocado relish. It isn’t guac.

Baked Eggs in Avocados

• 2 avocados
• 4 small or medium eggs
• Tapatio hot sauce
• sea salt
• olive oil
• black pepper

Cut avocados in half and remove the seed. Place skin side down on a baking sheet. Each hole should be big enough to hold an egg. This isn’t an exact science here, but you will have to remove a good scoop of flesh or so to enlarge each hole. Reserve the flesh. Crack an egg in each avocado half and bake at 350 for about 25 minutes or until the white of the egg is cooked through. The yolk can be a little runny if desired. While the eggs are baking, mash remaining avocado flesh with Tapatio, a drizzle of olive oil and black pepper. (You can stretch it out with a teaspoon or so of Greek yogurt if desired.) When the eggs are done baking, sprinkle each half with a bit of sea salt and Tapatio. Serve with toast and avocado relish.