Directions
- Carefully cut a ripe avocado in half and scoop the flesh into a bowl, keeping the shells. Add a little lemon zest, snipped chives, nutmeg or mace, salt and pepper and a squeeze of lemon juice to the flesh and lightly mash together. Spoon back in to the avocado shells.
- To make an indent, press whole medium-sized eggs into the avocado mix, then remove and crack eggs into the holes. Top with a little grated parmesan and bake until eggs are cooked. Serve with a squeeze of hot sauce.
