Preheat the oven to 425 degrees F.
Cut each avocado in half and remove the pit.
Scoop out a little of the flesh from the center, so there is enough space to hold the egg.
Place the avocados in a foil-lined baking dish for easy clean up. A cupcake tin is best, because that will prevent the avocados from tipping while cooking
Crack each egg into a small dish. Using your fingers, gently lift out the yolk and place it in the center of the avocado followed with the remaining egg white. Repeat until all four avocados are filled.
Sprinkle with salt and pepper and place the dish in the oven on the middle rack.
Bake for 15 - 25 minutes or until the eggs are set to your liking. We like our whites completely hard and the yolk just slightly runny, so mine were perfect at 20 minutes.
Remove from the oven and cool for five minutes.
Top with the bacon, tomatoes, onions and chives and serve!