Preheat the oven to 425 degrees F (220 degrees C).
Halve the Avocado (1) and scoop out enough meat to fit the raw eggs, but leave as much meat as possible inside. Place in 2 small oven-safe dishes.
Crack the Egg (2) and separate the egg yolk from the egg white. Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.
Sprinkle with a pinch of Salt and Pepper (to taste) then bake for 15 minutes, or 20 minutes if you don't want a runny yolk.
Then Tomato (1), Fresh Cilantro (1 tablespoon), and Fresh Chives (1 tablespoon) together with some Lemon Juice (1/2 tablespoon) and season with Salt and Pepper (to taste).
Serve warm with a helping of pico on top of the eggs. It is also delicious scooped out and smashed on Flatbread (to taste), but makes a great gluten-free and paleo breakfast without it.