Eggs in bacon-wrapped avocado nests

Sometimes when you come up with a recipe as a foodie and it works and is oh-so delicious, the joy it brings is insurmountable. Avocado and bacon are two ingredients that make just about anything better, put the two together and you're virtually guaranteed a generous slice of joy.  

These breakfast morsels are unbelievably good and will satisfy even the most enormous of hungers or hangovers. The avo doesn't brown or soften in the cooking process and the egg is kept perfectly soft with a slightly runny yolk for ultimate breakfast satisfaction! They are even great cold!

Eggs in bacon-wrapped avocado nests

Ingredients: (serves 2)
6 slices of streaky bacon
1 avocado (ripe but firm)
2 small eggs
salt and pepper
cherry tomatoes (if desired)
toasts to serve

Method:
Preheat the oven to 200*C.
Lay the bacon out on a baking tray in 2 rows of 3, overlapping each slice to make 2 rectangles.

Halve the avocado, remove the pip and carefully peel each half.
Hollow out a little of the middle if the pip hole seems too small to fit a small egg, also slice a small segment off the bottom of the avocado halves so that they sit without wobbling.
Place each in the middle of a rectangle of bacon.
Crack an egg into the pip whole of each.
Season with salt and pepper.

Wrap the avocado halves in the overhanging bacon.
Scatter cherry tomatoes into the tray, drizzle over a little olive oil and bake in the oven for 25 minutes.
Serve on toasts.