Preheat oven to 400 degrees F. For each individual serving:
Cut one avocado in half (as evenly as possible) and remove the pit. Scoop out most (but not all) of the flesh - you need to create as much room as possible but you need some flesh both for taste and to avoid overcooking the egg from the underside.
Sprinkle a pinch of salt, then break an egg, into each half. I broke each egg into a small bowl to better manage this step. I actually scooped the yolk into the avocado half with my fingers, then scooped in as much egg white that would fit. Even with this step, some of the egg white spilled over the edge; my avocado was not as large as it should have been.
Bake for about 12-20 minutes - it depends so much on the size of the avocado and egg, but also how firm you like the yolk.
At 14 minutes, my small avocado and egg seemed firm on top but the yolk was still runny when I cut into it.
Top with chives and fresh ground pepper. Serve with bacon bits, cheese (which can also be added during baking) and salsa or hot sauce. And plenty of toast for dipping.