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Going Balls Out: The Eggocado

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This article is an excerpt from The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Any Skill, and Living the Good Life.

Need a break from scrambled eggs? Change it up using the mighty avocado (derived from the Aztec word for "testicle" [ahuacatl], by the way). With the instructions below, you can enjoy a no cleanup wonder of a dish. Hat tip to Alan Henry of Lifehacker, who introduced me to this:'

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1. Preheat your oven to 425°F (220°C). Beat one egg with a fork to blend white and yolk.

2. Cut an avocado in half and de-pit as shown below. Next, slice off a quarter's worth of each "back" so they lay flat. Sprinkle a little salt in each pit hole.

3. Place the avocado halves in an oven-safe skillet, pitted side up, propped against the side to keep them steady.

4. Pour ½ the egg into the center of each avocado half. If you're using a Hass avocado (the smaller, wrinkly, dark-skinned variety), you might need to scoop out a little flesh to make room first. Add any spices or condiments you like on top. Hot sauce, chili powder, cumin, paprika or lemon zest all work brilliantly.

5. Carefully place the skillet in the oven and bake for 16-18 minutes, until the egg is set.

6. Devour with a spoon, then send me thank you letters and chocolates.

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