Avocado Baked Eggs & Tomato Chutney

Add a new layer of flavour to the beauty of eggs and avocado with a dollop of Hank's Tomato Chutney. You'll feel extra righteous, it's full of fresh tomatoes.
So put that plastic 'tomato sauce' bottle down and step away...


2 ripe avocadoes
4 free range eggs
4 roma tomatoes, quartered
1-2 teaspoon dried Italian herbs
Pinch salt & pepper
Olive oil
6 rashers shortcut bacon, diced


Serves:4 Preparation Time:20 minutes 
Cook Time: 15-20 minutes  

To serve: Turkish bread, toasted and cut into fingers 
Hank's Tomato Chutney 
Basil to garnish 

1.Preheat an oven to 180C (fan forced). Line a medium baking tray with baking paper.  
2.Cut avocados in half lengthwise. Carefully remove the seed and scoop out a few tablespoons of the flesh from each half to make room for the egg. 
3.Place the avocado halves onto the baking tray and gently position so that they won’t move around too much once the egg has been placed in. Some pieces of scrunched up alfoil may help to stabilize them. 
4.Crack one egg at a time and separate the yolk from the white. Place the yolk into the center of the avocado. Gently spoon the egg white back over the yolk until it fills the hole in the avocado. You may not use all of the egg white. Repeat with the remaining eggs. 
5.Scatter the tomato quarters next to the avocado halves and drizzle with a little olive oil and a sprinkle of salt and pepper. Sprinkle a little of the Italian herbs over the top of each tomato. 
6.Place the tray into the oven and bake for 15-20 minutes or until the whites of the egg are no longer opaque. 
7.Meanwhile place the bacon into a small pan and fry until crispy. Cover with foil to keep warm. 
8.To serve, arrange the baked avocado onto a plate along with some of the roasted tomatoes. Add some of the crispy bacon on top, finish with a dollop of Hanks Tomato Chutney and a sprig of basil. Place the toasted Turkish fingers onto the plate. Serve immediately.