Baked Avocado with Egg and Parmesan

Cut ³/₄ piece Avocado in half lengthwise, remove the pit, and scoop out a small spoonful of flesh from the center of each half to create a wider cavity.

Place the avocado halves cut-side up in a small baking dish, trimming a thin slice from the bottom if necessary so they sit completely upright and stable.

Crack 1 piece Eggs size M individually and gently slip one into each hollowed avocado center.

Drizzle ¹/₄ tbsp Olive oil extra virgin evenly over the exposed green rims of the avocado halves.

Season the eggs and avocado with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Coarsely Ground.

Sprinkle 10 gr Parmesan - Grated over the egg whites, leaving the yolks exposed.

Bake in an oven preheated to 190°C (375°F) for 12 to 15 minutes until the egg whites are fully set and the yolks reach your desired consistency.

Remove the baking dish from the oven, garnish with 10 gr Spring Onion and the remaining ¹/₄ tsp Black Pepper - Coarsely Ground, and serve immediately while warm.