Easy eggsy avocado boats

Avocado and eggs go well together, and here's a recipe that 

combines the two with warmth.

What you need

As many avocados as you have eaters

 
Double the amount of eggs as you have

eaters

Black pepper,  turmeric powder and salt

How to do it


Halve the avocados and remove the stone, keep the stone 

for later planting. 

If you are lucky, you'll end up with pretty plants looking like

this:

Remove enough avocado flesh to fit an egg (the cook gets to

eat the extra avocado -or save it for a later avocado dish,

such as the Avocado salad for four days, or the Romano 

Ramiro Avocado dish, or the Avocado salad with egg and

potato).

 Crack an egg into the avocado hole, add the spice and put

 into the oven (175 -185 C).

Keep an eye on the eggs -once they look good to you, 

remove & serve, it usually takes about 20-35 minutes.