Campsite Avocado & Egg Breakfast

Posted on Dec 02, 2016

Avocado & Egg Breakfast

Serves 2


  • 4 Avocados
  • 8 Eggs
  • 1 Red Bell Pepper, diced
  • 1 Large Tomato, diced
  • 1 Serrano Pepper, diced
  • Salt & Pepper to taste
  • 1/2 teaspoon Paprika


Set your FireDisc to medium high heat. Cut the avocados in half and scoop out a small amount of the flesh from the center. Season with salt and pepper and paprika.

Crack the eggs and pour out almost half the egg white. Carefully pour the egg into the cavity of the avocados.

Top with the vegetables and carefully place the filled avocados into the center of the FireDisc open side up. Cook for 15 minutes and then carefully remove from the FireDisc. Allow to cool for about 2 minutes and enjoy!