Haven't you heard? Egg and avocado are getting married!
is a genius in my book. This recipe, which features the egg-avocado creation set atop naan bread with feta and mint, is one of the most simple I've ever created for Serious Eats, and it may just be one of my favorites, too.
In most of the baked avocado recipes that I've seen, they're left in the skin and served that way. This makes it a bit of a nuisance to eat, since you have to either scoop out the egg and avocado flesh and then attempt to spread it on toast, or you have to hold it in your hands as you try to eat it out of the skin. If you're anything like me, that means you're pretty much guaranteed to be covered in egg yolk and avocado by the time you're done.
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