3 avocados, halved and seeded
6 large eggs
salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
1. Preheat oven to 425 degrees F.
2. 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.
3. Gently crack 1 egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste.
4. 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.