Step 1

Cut the avocado in half, remove the pit and scoop out enough of the flesh to accomodate an entire egg.

Step 2

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

Step 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.

Step 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.

Step 5

Flip the avocados around and fill the cavities almost to the top with the egg whites. Turn the heat down, put the lid on and cook for about 15-20 minutes or until the egg whites are almost set.

Step 6

Carefully slide the yolks over the whites and continue cooking for 3-5 minutes or until yolks have reached the desired level of doneness.

Step 7

Transfer to a serving plate and garnish with walnuts, thyme and balsamic pearls.