Ripe avocado verde guacamole becomes a nest for eggs that bake until the whites set and yolks stay loose. It's fast comfort when you want something warm and the guac is already mixed. Serve with toast to dip into the yolks.

Serves 2. 20 minutes, 10 at the stove.

About 300 calories a serving, 15 g protein, 20 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F (190°C). Divide 1 container of guacamole between two small baking dishes or one shallow dish big enough for two. Make two shallow wells in the guacamole with the back of a spoon.5 min
2. Crack 4 eggs, one into each well, then season with a pinch of salt and pepper. Dot each yolk with 1/2 teaspoon butter.
3. Bake until the egg whites are set but the yolks still jiggle when you shake the dish, about 8 to 10 minutes. Start toasting your bread while the eggs bake.10 min
4. Top with a crack of fresh pepper and serve straight from the dish with the warm toast alongside for dipping into the yolks.

Note Swap the eggs for a pour of heavy cream and bake until warm for a vegetarian guac dip. Leftovers refrigerate for one day. Serve with a sharp green salad or orange slices to balance the richness.