Breakfast Avocado Baked Eggs

• 1 whole Avocado
• 1/4 whole Lemon, Juice Only
• 2 whole Large Free Range Eggs
• Salt And Pepper
• 1 Tablespoon Fresh Chopped Cilantro

1. Preheat oven to 425u0b0F (220u0b0C).
2. Using a sharp knife, cut avocado in half, removing the seed with your hands or a spoon. You'll want to scoop out a slightly larger hole within each avocado half to fit your egg in. This is relatively easy to do with a teaspoon.
3. Squeeze lemon juice on the tops of the avocado halves. This will stop them turning brown in the oven. Crack eggs into each of the avocado halves and add a pinch of salt and pepper to the top of each.
4. Place them on a small baking tray or within a muffin tin (helps them stay stood upright) and put them in the oven for 15 minutes. Once they're ready, let them stand for 1 minute before serving.

avocado, ubc, range eggs, salt, fresh chopped cilantro

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/breakfast-avocado-baked-eggs/ (may not work)