Hearty and simple brunch bowl. Slice an avocado in half, drizzle with olive oil and herbs, and crack an egg into it. Top with S&P. Place in baking dish alongside veggies of your choice (I did half a zucchini, a handful of plum tomatoes, and some sliced shiitake mushrooms). Drizzle veggies with evoo and top with S&P, oregano, and rosemary. Place dish in oven at 425F/220C and bake for 15-20 mins. Meanwhile, sautée some kale and spiralized butternut squash for the base of your bowl. Top with the roasted avocado and veg, and drizzle with lemon juice as desired.