Kevin's Bacon-Wrapped Avocado Egg

A jammy soft-boiled egg tucked into the hollow of an avocado half, wrapped completely in a blanket of pounded-thin bacon, and seared on all sides until it's crackling and burnished outside, golden and molten inside. Halve it open and watch that yolk run — dangerously good, dangerously simple.

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Ingredients

• •1 large eggs
• •1 avocado, halved and pitted
• •2 bacon strips, pounded thin
• •½ cup kosher salt, for boiling water
• •2 tbsp avocado oil, for searing

Steps

1. Boil the eggs: Salt a pot of water generously with kosher salt and bring to a boil. Lower in the eggs and cook 6 minutes for a jammy center.
   6:00 Start ↶
2. Ice bath: Transfer the eggs into a bowl of ice water and cool for 2 minutes to stop the cooking and make peeling easier.
   2:00 Start ↶
3. Gently peel: Gently peel each cooled egg, keeping the jammy center intact.
4. Halve the avocado: Cut the avocado in half and remove the pit, giving yourself a little more room in the cavity for the egg.
5. Place the egg: Nestle a peeled soft-boiled egg into the hollow of each avocado half, then press the two halves back together around the eggs.
6. Pound the bacon thin: Seal a strip of bacon in a bag and pound it thin with a mallet so it wraps easily and cooks evenly.
7. Bacon wrap: Wrap the assembled avocado completely in the pounded bacon strips, covering the whole outside.
8. Gently set: Press gently all around to help the bacon wrap hold its shape before it hits the pan.
9. Sear in avocado oil: Heat avocado oil in a pan over medium heat. Add the bacon-wrapped avocado and sear, using the edge of the pan and tongs to rotate it and brown all sides evenly.
10. Rest on a towel: Transfer to a paper towel-lined plate to drain excess oil for a moment.
11. Slice and enjoy: Slice in half to reveal the jammy egg nestled in the avocado, and serve right away.