Perhaps you’ve seen the gorgeous egg-in-avocado recipe that’s been floating around Pinterest. My version was also beautiful. Unfortunately, beautiful != delicious.
I always forget how bland avocados are when baked. The texture was luxurious, but combined with the egg, the dish needed more than just a bit of salt, pepper, and olive oil.
I’m sure there’s a good way to do this. Bertrand suggested mashing up the avocado with garlic, scallions, salt, and pepper first, but that would ruin the aesthetic of dumping an egg into the center of the avocado.