1 teaspoon coconut oil
1 large ripe avocado
2 organic free range eggs
sprinkle salt and pepper
Balsamic pearls or reduction
Cut the avocado in half, remove the pit and scoop out just enough flesh for an entire egg.
Cut a small portion of the skin on the back so the avocado will sit flat when plated.
Crack and separate eggs. Place the egg whites together and the yolks in individual teacups.
Heat the oil in a skillet with a fitting lid. Add the avocado halves, face down and sear them for 30-60 seconds (until slightly golden)
Flip the avocados and fill the cavities almost to the top with the egg whites. Turn the heat low, and place the lid on top. Cook for 15-20 minutes (until the whites set).
Place the yolk on top and cook for 3-5 minutes (until the yolk reaches your desired level of doneness).
Plate and garnish with walnuts, thyme and balsamic.