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John's Baked Avocado with Duck Eggs & Bacon

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Baked Avocado with duck eggs and bacon

Pure. Decadence.


For me, this might just be the perfect brunch dish. There are a ton of rich flavors here. Pair it with toast (to mop up the eggy-gooey-goodness of the duck egg yolks, as well as some fresh squeezed oj (or a mimosa perhaps?) and you're in for a real treat.


PS - save any unused egg whites for other creations: macaroons, meringue cookies, egg white omelet, etc.


What I used:

2 avocados

4 duck egg yolks

4 strips of your favorite bacon (cooked)

Pickled chili peppers

Salt and pepper


- Preheat the oven to 425

- Line a baking sheet with parchment paper. I had a little trouble keeping the avocados laying flat so I made little donut-shapes out of aluminum foil to support them.

- Pit the avocados and scoop them out with a spoon all in one piece. Place the meat of the avocado back into the skin for baking. Place the avocado halves onto your baking sheet.

- Salt and pepper avocados to taste

- Separate yolks and whites of duck eggs.

- Using a spoon, slide one yolk into the "bowl" of the avocado (the space where the pit was)

- Bake at 425 for 15 minutes - the yolk will be partially set

- While the avocados are backing, slice up the bacon into thin strips

- Remove the avocados from the oven and transfer to a serving dish

- Sprinkle bacon strips all over the top

- Add a TINY amount of pickled chili peppers if you want to add in a little spiciness.