There’s nothing better than a delicious breakfast, it is absolutely our favourite meal, egg-stuffed avocados are healthy, easy to prepare and comes complete with its own bowl.
Some people on the island are lucky enough to have huge avocado trees in their backyard, and yes, humblebrag right here, we are some of these people, which makes it easy to source the biggest, tastiest fruit just perfect for this recipe.
And as a side note; The avocado in these images (and video below) are from our tree, the tree is a heritage variety and we have no idea what sort, it fruits from around easter for about four months, they are large with a smooth bumpy skin which is picked green turning dark as it ripens.
The flesh is creamy and oh so delicious, we love our tree, so if you know what we have here, help up out and let us know, avocados coming your way if you can.
4 ripe avocados
4 rashers bacon, cooked and chopped
30g goat’s cheese
Salt and pepper, to taste
Chilli sauce or relish, to serve
Pre-heat oven to 200C. Seed and halve avocados. Scoop out flesh until hollows are large enough to fit other ingredients (use the flesh for something else like chunky guacamole, or just spread that straight on toast… yum).
On a baking tray, arrange avocado halves on a baking sheet and fill with bacon and goat’s cheese.
Crack each egg into a small bowl, then spoon yolks and however much white you can fit into each hollow avocado.
Sprinkle salt and pepper on top.
Gently place tray in oven and bake for about 15-20 minutes.
Serve with chilli sauce or Grandma’s relish.
…and a little video featuring egg-stuffed avocados
This recipe can be found in our book Eat, Drink and Be Straddie which can be purchased as a digital ebook on Amazon here or if you don’t want to deal with the devil through our online store here or get your hardcopy delivered to your door here.
If you make this recipe please let us know… tag us in your instagram post @stradbrokeislandphotography or drop us a comment, we would love to know how you went.