Preheat the oven:
Preheat your oven to 200°C (400°F). Line a small baking tray with foil or baking paper.

Prepare the avocados:
Scoop out a bit of the flesh from each avocado half to create more room for the egg. Place avocado halves in a baking dish or on the lined tray, propping them up with foil rings if needed to keep them stable.

Add the fillings:
Crack one egg into each avocado half (use small eggs or pour out some egg white if needed to avoid overflow). Sprinkle with salt, pepper, and top with crumbled bacon and grated cheese.

Bake the egg boats:
Bake for 15–20 minutes, or until the egg whites are set and yolks cooked to your liking.

Garnish and serve:
Remove from the oven, garnish with chopped chives, spring onions, or chili flakes. Serve warm as a hearty breakfast or light lunch.

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