Wash the avocados, dry them, and slice in half, lengthwise. Remove the pit.
Using a spoon, scoop up some of the flesh until there’s about 3/4 of an inch of flesh left around the edges. Save the scooped up flesh and place it in a bowl. Set aside.
Break an egg into a small bowl and transfer the egg yolk to an avocado half. Scoop some of the egg white and add it until the avocado half is almost full. Leave a little empty space on top so it doesn’t spill over when you move the avocado half. Do the same for the remaining avocado halves.
Cover a small baking sheet, including the edges, with Reynolds Wrap® Non-Stick Aluminum Foil, with the dull side facing up, and place the avocado boats on top.
Bake for 15-20 minutes, depending on how you like your eggs done. Check after 10 minutes to see the doneness – every oven is different so it’s best to check every few minutes to make sure the eggs don’t overcook.
While the avocado boats are baking, add the miso paste and cherry tomatoes in a bowl and stir until combined. Add the parsley and scallion and stir. Lightly mash the leftover avocado and add it to the tomato mixture. Add a squeeze of lemon or lime juice, and stir. Set aside.
Check on your avocado boats and take them out of the oven. Unwrap them and transfer them to a serving plate.
Top with avocado mixture, season with salt and pepper, and serve.