Avocado baked eggs with creme fraiche and herbs

The inspiration for this avocado baked eggs was oeufs en cocotte using the avocado in place of a ramekin, I guess, making oeufs en avocat, and adding a few herbs. I also added a naughty, but delicious, sprinkling of grated cheese.

📝 Ingredients

• 2 very large avocados (halved and stone removed)
• 4 tbs crème fraîche or double cream
• 3 leaves sprigs of thyme (picked)
• 2 tsp parsley (chopped)
• salt and pepper
• 4 eggs
• 1/4 cup grated cheddar cheese

👨‍🍳 Instructions

1. 1Preheat the oven to 180 celsius (350 Fahrenheit) and boil the kettle.
2. 2Scoop out roughly 1/3 of the flesh of the avocado (reserve to use in another recipe, such as my chickpea pancakes with avocado). Place the avocados inside the ramekins and ensure they fit tightly so that they won't topple over and spill the filling everywhere. Alternatively, wrap the avocado base well in foil, making a stand to keep the avocado steady and out of the water.
3. 3Combine the crème fraîche, thyme, parsley and salt and pepper in a bowl and stir well to combine. Divide half the mixture between the avocados. Carefully crack an egg into each of the avocados. Top with the remaining crème fraîche and grated cheese.
4. 4Place the ramekins inside a large roasting tray and place on the shelf in the oven and add the boiling water from the kettle so that the water comes up to half the height of the ramekins. Bake for 15 minutes and serve immediately with toast soldiers or steamed asparagus spears.