We’re avocado happy lately. Maybe those ads with the dancing avocado begging to be put on toast have infiltrated our brains. One recent Saturday morning Katherine was traumatized by watching a chef make “guacamole” with parsley, garlic and olive oil. She scared the dog and probably a few neighbors yelling: “No, no, no.” So please know that the accompaniment in this recipe is an avocado relish. It isn’t guac.

Baked Eggs in Avocados

• 2 avocados
• 4 small or medium eggs
• Tapatio hot sauce
• sea salt
• olive oil
• black pepper

Cut avocados in half and remove the seed. Place skin side down on a baking sheet. Each hole should be big enough to hold an egg. This isn’t an exact science here, but you will have to remove a good scoop of flesh or so to enlarge each hole. Reserve the flesh. Crack an egg in each avocado half and bake…