I still have quite a few avocados that need eating so tonight's meal was going to be this
from crafty blogger Betsy at The View From In Here but even though I scooped out quite a bit of the flesh I had trouble with the whites spilling out over the avocado.
I changed tactics before I had a total fail on my hands and carefully poured the eggs out of the avocado into a holding dish and instead, scooped out all the avocado flesh into a square baking dish sprayed with cooking spray. I didn't try to be particularly neat except to chunk the flesh up with the spoon a bit.
I made little wells for the eggs (well, I did after the first couple of eggs spilled into each other) and placed the eggs over the avocado. I had bacon ready that I had chopped and browned in a skillet. I didn't cook the bacon perfectly crispy because I figured it would brown a bit more in the oven. I topped the avocado with the bacon and added some chopped cilantro and halved grape tomatoes. I drizzled the top with 1/4 cup of half-and-half, a little salt and pepper, and popped it in a 425 degree oven for 20 minutes.
I would have liked to add some shredded Colby cheese but my husband loves his bacon and eggs but cheese, not so much.
I served the eggs (it cut like a crustless quiche) with a simple salad of Romain hearts and baby Romain, grated beets, and a dressing made from Trader Joe's blueberry preserves.
I'm pretty proud of my method for making the dressing. The jar of preserves was nearly empty. I could maybe have scraped a scant tablespoon with a lot of effort. So I figured the jar would make a great shaker and just added the other ingredients;a bit of walnut oil, a bit of canola oil, balsamic vinegar, and salt; and shook it up. So simple.