Half and remove the stone from your avocado.
Scoop out a little of the avocado from each half, just enough for the egg to fit.

TIP: Place your avocado halves and extra bits into a small deep baking dish to stop them tipping on their sides when you add the eggs first. I use a small pirex pie dish so they are nice and snug.

Crack 1 egg into each half and season with salt and pepper.

Bake at 180c for 20-25 minutes (or longer if you prefer your eggs firmer.

Serve with smoked salmon and a dash of Worcestershire sauce.