baked avocado egg

This morning I was taken by a post on Lifehacker for baking an egg in an avocado.
http://lifehacker.com/5881942/bake-an-egg-in-an-avocado-for-a-fast-and-healthy-breakfast-treat

Comments to the post are brief but funny, adding insight to a recipe that was a little too easy, a little too brief. I took that to heart when I went about my version.

The verdict? Eh. The texture of the egg is not the best, and I think I'm just not that into cooked avocados.

If I made these again (which I probably won't), I would increase the oven temperature and decrease the cook time in an effort to get something similar to a runny sunny-side-up egg.

Ingredients

1 avocado
2 eggs
salt
pepper

2 servings

Directions

Preheat oven to 450º.

Shave off a slice of skin on opposite sides of the avocado. (That way, once you split the avocado, each side will lie flat. Or, you could skip this step and put your avos in ramekins to keep them from rolling.)

Split the avocado and remove the pit. Lie pit-side up on a parchment-lined backing sheet. Sprinkle with salt to taste.

Scoop out a little more avocado to increase the size of the pit opening. Crack an egg into each half. Sprinkle with pepper to taste.

Bake for 10 minutes. (Warning: Eggs can basically "boil" in the oven, meaning that if you cook them too long, they will become hard-boiled inside of your avocado. Ugh.)

Enjoy with toast.

30 minutes