Preheat the oven to 200°C (400°F). While it heats, halve the avocados lengthways and remove the stones. Scoop out about a tablespoon of flesh from each half to create a deeper well for the egg—you’ll know you’ve done enough when the cavity resembles a small bowl. Place the avocado halves on a baking tray lined with parchment paper. If you’re prepping ahead, brush the cut sides with a little lemon juice to stop them turning brown.

Cook the beef bacon and onion. Heat the olive oil in a large frying pan over a medium heat. Add the diced beef bacon and cook for 3–4 minutes, stirring often, until it turns a deep reddish-brown and the fat renders out—you’ll hear a steady sizzle and smell a savoury, smoky aroma. Add the diced red onion and minced garlic, then cook for another 2 minutes until the onion softens and becomes translucent. The mixture should look glossy and smell fragrant, not burnt.

Season the avocado cavities. Sprinkle a tiny pinch of salt and a grind of black pepper inside each avocado half. This simple step makes a big difference to the final taste, as the avocado itself is quite mild.

Divide the beef bacon mixture evenly among the avocado halves. Use a spoon to press the mixture gently into the bottom of each cavity. You want a thin layer that covers the base, leaving enough room for the egg. The texture at this stage should be moist and slightly crumbly.

Crack an egg into each avocado half. This is the trickiest part—crack each egg into a small bowl first, then carefully slide it into the avocado cavity. If the egg white spills over the edge, don’t worry; it will cook into a crispy skirt that’s actually quite delicious. The yolk should sit proudly on top, looking bright orange and glossy.

Bake for 12–15 minutes. Slide the tray into the oven and bake until the egg whites are set but the yolks are still slightly jiggly in the centre. At 12 minutes, the whites will be firm and opaque, and the edges of the avocado will have darkened slightly. For a firmer yolk, bake for 15–16 minutes. If you’re adding cheese, sprinkle it on top after 10 minutes of baking, then return to the oven for the final 2–3 minutes until it’s melted and golden.

Remove and garnish. Take the tray out of the oven and let the boats rest for 2 minutes—this allows the residual heat to finish setting the eggs without overcooking them. Sprinkle with fresh chives or spring onions and a pinch of smoked paprika. The boats should be warm, fragrant, and visually striking with the bright yellow yolk against the green avocado and red bacon.