I'm pretty sure I got the idea for this dish from the Ideas in Foog Blog, but I can no longer find the specific link. The idea behind this preparation is to bake the egg in the avocado, resulting in a gooey mess of soft avocado and runny yolk. They are best eaten with some type of bread. Because of the mild flavors of the egg and avocado, you can achieve a lot of different presentations by varying the bread and condiments.
You'll need two egg per avocado, and it works best with smaller eggs and larger avocados. Cut the avocados in half and remove the pit. You'll be putting the eggs in the space where the pit used to be. I used a muffin tin to keep the avocados in place. If you try to crack the egg directly into the indentaion, you'll make a mess, so its better to break each egg into a bowl first, and transfer the yolk plus the right amount of white into the avocado.
Bake for 15-20 minutes at 450 degrees. Don't overcook the eggs.
While things are baking, you can make bacon bits. I find that if you cut the bacon before frying it, the small pieces stick together and don't cook right. I cook whole strips of bacon, preferably thick cut, until its crispy and cut them at the end.
I put the baked egg and avocado on corn tortilla with cilantro, the bacon bits, and a squeeze of lime juice. You can eat them with any type of bread, and from situations ranging from breakfast to dinner. Served with pita and hummus or olives, it will feel more middle eastern. Served with naan or roti and chutney, it will seem Indian, Served with toast and butter, it will fit perfectly as a breakfast!