Cut the avocado in half, lengthwise, and then remove and discard the seed.
Chef's Note: How do you tell if an avocado is ripe?
Press against the skin using your thumb. If it leaves an indentation… it's ripe. If it feels like you're pushing against a brick, it needs a few more days.
Scoop an area out of the avocado that’s just big enough to hold the egg yolk, and a portion of the egg white.
Crack the eggs into a large bowl… don’t break the yolks.
Cook the sausage in a pan until cooked through.
Remove sausage from pan, dice, and reserve.
Place a rack in the middle position, and then pre-heat the oven to 425f (220c).
Using a small serving spoon, carefully place an egg yolk into each of the avocados, and then add as much egg white as you can until the space is full.
Chef’s Note: Unless your avocados are huge, you’ll probably have some leftover egg whites.
Chef’s Tip: The trick here is in keeping the round avocados upright during the baking process. I use a large muffin tin to accomplish this.
Sprinkle half the salt, pepper, and mustard powder on each of the avocados, and then, to top it off, add half the cheese to each.
Place in the preheated oven, and then bake for 12 minutes or, if you would like the yolks a bit firmer, keep them in for 15 minutes.
While the eggs are baking, toast and butter two large slices of bread, and place on individual plates.
Lay half the diced sausage onto each slice of bread.
Remove the avocados from the oven, and allow to rest for 3 to 4 minutes.
Use a serving spoon, to gently remove the avocado/egg mixture out of the skin, and lay on top of the bread.
Press down slightly, until the yolk breaks, and serve immediately.
Chef's Note: Many times, when I make this dish, I skip the toast, and meat, pull them out of the oven, and eat them right out of the avocado skin with a spoon… YUM.