Line a baking pan with foil.

Cut avocado in half lengthwise and remove seed.

Make a small slice off the bottom of each half (this will allow the avocado to sit flat without tipping).

Spoon out a very small amount of the avocado flesh (to make a little more room for the egg).

Crack one egg into each half (don't worry if a little spills out).

Top with a little sprinkling of salt, pepper, and grated parmesan.

Bake at 425• for 20 minutes. Feel free to adjust cooking time depending on how well done you like your egg.

Serve with Siracha and a side of toast.