Bart's Recipes
Preheat the oven to 200 degrees. Halve the avocado and remove the pit. Scoop a little extra flesh out of each half so the cavity is large enough for an egg; otherwise, the egg white will spill over the edge onto the baking sheet.
Place the halves in a small baking dish and wedge them in place with some crumpled aluminum foil or against each other so they don't tip over. Crack an egg into each cavity, season with salt and black pepper, and drizzle with the olive oil.
Bake for fifteen to eighteen minutes, until the egg white is just set and the yolk is still soft. Grate the matured cheese over them during the last three minutes so it melts without burning.
Meanwhile, slowly render the bacon in a dry skillet over medium heat until completely crispy. Start with a cold pan: this allows the fat to melt away gradually, making the bacon evenly crispy instead of burnt on the outside and chewy on the inside. Drain on paper towels and crumble into pieces.
Remove the avocados from the oven, and top with the bacon, chili flakes, and plenty of finely chopped chives. Two eggs, a whole avocado, cheese, and bacon make this a distinctly high-fat, high-protein weekend breakfast with virtually zero carbs.
