Baked Avocado and Eggs

By Sharon Feldman

Ingredients:

• 3 avocados, halved and seeded
• 6 large eggs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoonschopped fresh chives

Directions:

Preheat oven to 425 degrees. Lightly oil a baking sheet or coat with nonstick spray.

Using a spoon, scoop out about two tablespoons of avocado flesh, or more, as needed, creating a small well in the center of each avocado.

Gently crack one egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste.

Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.

Serve immediately, garnished with chives, if desired.