I know what you're thinking. Bacon gives you cancer, right? It's been all over the headlines, but despite all of the health warnings, I'm not quite ready to give it up just yet. I know the second thing you're thinking too - here I am pretending to be all healthy and low carb whilst thrusting a super fatty breakfast into your face. Avocados are full of fat, so is pancetta... and don't forget the feta! But when it comes to health, the value of eating a good dose of fats is finally getting recognised. Plus, studies have shown that you're more likely to lose weight and live a healthier lifestyle eating diet where you eat fats but cut carbs, rather than vice versa. Win win. Give me all of the bacon and cheese, please.
So with that in mind, I've put together another super simple and delicious brunch recipe for low carb lovers of Avocado Baked Eggs with Pancetta and Feta. Vegetarians and bacon haters can ditch it in favour of other things like tomatoes, spring onions or mushrooms. It also tastes delicious with a salsa or hot sauce, or if you're feeling extra indulgent, spread on some sour dough or rye bread.
You Will Need
1 ripe avocado
2 small eggs
A small wedge of feta, crumbled
1/2 a small packet of pancetta
Chilli flakes (optional)
Preheat the oven to 200c.
Cut the avocado in half and remove the stone to leave room for the eggs. Depending on how big your eggs are, you might need to scoops some additional avo out! I used Large because I bought the wrong ones, so had to scoop a significant bit out and also ditch some of the egg yolk.
Move the avocados into a baking dish and crack the eggs into the hole. This can get a little messy so you might want to crack them into a bowl first then transfer the yolks to each hole with a large spoon, topping up with the eggs yolks after!
Place them in the oven and bake for around 15 minutes.
10 minutes before they have finished cooking, place the pancetta in a frying pan to cook it up all nice and crispy.
Once the eggs are cooked through remove from the oven.
Crumble on the feta, throw on the pancetta, sprinkle with salt, pepper, and chilli flakes, and voila! A delicious, nutritious, low carb brunch recipe!