Directions

1. Cut the avocado in half, remove the stone and scoop out enough flesh to hold a whole egg.

2. Remove a small portion of the skin on the back so the avocado sits straight when you set it on the cutting board.

3. Crack the eggs and divide them between 3 containers. Place the yolks in individual shot glasses or small tea cups and place both whites together in a common small mixing bowl. Add salt and pepper to taste to the whites and mix well.

4. Heat coconut oil in a skillet with fitting lid set over medium high heat. Add the avocado halves, flesh side down, and sear them for about 30 seconds, or until slightly golden.