Ingredients
1avocado,ripe
sea salt,to taste
1tbspbutter
2extra largeeggs
1ozMozzarella cheese,shredded
1ozbacon,short cut, finely diced
heirloom tomatoes,quartered, for serving
fresh herbs,parsley, chives, or basi, for topping
black pepper,to serve
Preparation
Prepare avocado first by halving, pitting, and then gently peeling to remove the skin. Scoop out some of the Avocado flesh, leaving a 1cm thick edge around to create a boat-like shape. Season with salt and set aside.
Fry the bacon pieces in a nonstick pan until golden and crisp; transfer to a warm plate.
Lightly whisk the eggs. Melt the butter over low-medium heat in the same nonstick pan. As it begins to bubble, add the eggs and stir them around until just starting to cook through (it takes about 3 minutes).
Once they’ve set to an almost custard-like consistency, remove from heat and quickly add the cheese folding it through the eggs until the cheese has melted. Spoon into the prepared avocado boats.
Season with the crispy bacon, herbs, and pepper. Serve with tomatoes.
