Preheat the oven to 400°F.

Cut the avocados in half lengthwise and remove the pits. Using a tablespoon, scoop out 1 to

2 tablespoons of avocado flesh from each half to create 8 cups, each large enough to hold one

of your eggs.

Crack an egg into each avocado “cup.” * Yolks first followed by the whites as room allows.

Drizzle each with the melted ghee and sprinkle with sea salt and seasonings.

Arrange the avocado cups in a small baking pan to fit them as close and snug as possible.

Bake for 10 to 12 minutes, until the egg whites look cooked through. Serve immediately