Avocado egg cups recipe

1. 1

   Preheat your oven to 190C/170C fan.

2. 2

   Heat the olive oil in a non-stick pan and gently fry the chorizo for 3 minutes.

3. 3

   Turn off the heat and leave it to cool in the oil.

4. 4

   Cut the avocado in half and remove the stone.

5. 5

   Scoop a little extra flesh out to make room for the egg.

6. 6

   Keep the extra avocado flesh for the watercress salad.

7. 7

   Crack an egg into each avocado half.

8. 8

   Bake the avocado halves in the oven for about 15 minutes until the egg is just cooked.

9. 9

   Put the watercress in a bowl and add the chorizo and the excess avocado flesh.

10. 10

    Also add the balsamic vinegar.

11. 11

    Serve on a plate next to the baked avocado.

* Per serving · 4 servings · Values may vary.

No additional tips available.