These quick and simple protein-rich  avocado egg cups were developed by chef Paul Merrett. They’re pretty darn FIT!

Serves: 2

Ingredients:

• 1 avocado
• 2 British Lion eggs
• About 40g of cooking chorizo sausage, chopped into smallish chunks
• A bunch of watercress
• 1⁄2 tbsp of olive oil or coconut oil
• A splash of balsamic vinegar

Method:

1. Preheat your oven to 190C/170C fan. Heat the olive oil in a non-stick pan and gently fry the chorizo for 3 minutes. Turn off the heat and leave it to cool in the oil.

2. Cut the avocado in half and remove the stone.

3. Scoop a little extra flesh out to make room for the egg. Keep the extra avocado flesh for the watercress salad.

4. Crack an egg into each avocado half. Bake the avocado halves in the oven for about 15 minutes until the egg is just cooked.

5. Put the watercress in a bowl and add the chorizo and the excess avocado flesh. Also add the balsamic vinegar. Serve on a plate next to the baked avocado.

Top tip: Sprinkle a layer of raw rice in a small baking dish and stand the avocados in the rice so that they don’t tip over during cooking.

For more egg recipes visit eggrecipes.co.uk