Avocado egg cups recipe

• 1 avocado
• 2 eggs
• 40 g (1.4oz) cooking chorizo sausage, chopped into smallish chunks
• 1 bunch watercress
• 0.5 tbsp olive oil or coconut oil
• 1 splash balsamic vinegar

1. Preheat your oven to 190C/170C fan.
2. Heat the olive oil in a non-stick pan and gently fry the chorizo for 3 minutes.
3. Turn off the heat and leave it to cool in the oil.
4. Cut the avocado in half and remove the stone.
5. Scoop a little extra flesh out to make room for the egg.
6. Keep the extra avocado flesh for the watercress salad.
7. Crack an egg into each avocado half.
8. Bake the avocado halves in the oven for about 15 minutes until the egg is just cooked.
9. Put the watercress in a bowl and add the chorizo and the excess avocado flesh.
10. Also add the balsamic vinegar.
11. Serve on a plate next to the baked avocado.

avocado, eggs, cooking chorizo sausage, watercress, olive oil, balsamic vinegar

Taken from www.lovefood.com/guide/recipes/46112/avocado-egg-cups-recipe (may not work)