Recipe adapted from

Makes 2 servings


  • 2 large avocados, at room temperature, halved and stones removed
  • 4 small free-range eggs
  • 4 tsp heavy cream
  • 2 cherry tomatoes, cut into quarters
  • 1 ¾ oz cheddar cheese, grated
  • 1 spring onion, finely sliced
  • 4 pinches chilli flakes
  • Salt and freshly ground black pepper


Preheat the oven to 400°F.

Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.)

Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chili flakes.

Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg. Alternatively, you can balance the avocados in a muffin tin.

Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately.