Baked avocado egg boats turn a couple of ripe avocados into a warm, high-protein meal that feels far fancier than the effort involved. Each half is cradling a baked egg, shredded chicken, and a blanket of melted cheddar. Ten minutes of prep, twenty in the oven, and lunch or brunch is sorted.
Your New Favorite Low-Carb Breakfast
Ready to transform your breakfast or lunch game? Say hello to these incredible Baked Avocado Egg Boats! We’re talking creamy, warm avocado filled with savory shredded chicken, a perfectly baked egg, and a glorious blanket of melted cheddar cheese. It’s a high-protein, low-carb meal that feels indulgent but is ridiculously easy to make. Get ready to fall in love with your new favorite way to eat avocados!
Ingredients
• 2 large avocados, peeled and halved lengthwise
• 4 large eggs
• 4 ounces / 113g (4 oz) cooked chicken breast, shredded
• ¼ cup / 28g (0.99 oz) shredded Cheddar cheese
• Sea salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 425°F / 220°C. Gently scoop out a bit of flesh from the center of each avocado half to create a larger well for the egg and chicken.
3. Arrange the avocado halves snugly in a small baking dish to keep them stable. Carefully crack one egg into each well, then top with the shredded chicken and shredded cheddar. Season generously with sea salt and freshly ground black pepper.
4. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny. Serve hot and enjoy immediately!
Nutritional Information
• Nutrition Information
• Per serving (1 avocado half with toppings)
• Calories: 324
• Fat: 25g
• Protein: 19g
Pro Tips
• Slice a thin layer off the bottom of each avocado half to create a flat base, preventing them from tipping over in the baking dish.
• For a runnier yolk, bake for closer to 15 minutes. For a firmer, jammy yolk, bake for the full 20 minutes.
• If the well isn’t large enough for a whole egg, crack the egg into a small bowl first, then spoon in the yolk and as much of the white as will fit.
• Feel free to add other toppings like crumbled bacon, chopped chives, or a dash of hot sauce before serving for extra flavor.
FAQ
Q: How do I keep the avocado boats from falling over in the oven
A: To keep the avocado halves stable, slice a thin layer off the bottom to create a flat base. You can also arrange them snugly in a small baking dish to prevent them from tipping over.
Q: How long should I bake avocado eggs for a runny yolk
A: For a runnier yolk, bake the avocado egg boats for approximately 15 minutes. For a firmer, jammy yolk, extend the baking time closer to 20 minutes.
Q: What if a whole egg doesn’t fit in my avocado
A: To make more room, gently scoop out some of the avocado flesh from the center. If the egg still doesn’t fit, crack it into a separate bowl first, then spoon the yolk and as much of the white as will fit into the avocado well.
Q: Can I add other toppings to this recipe
A: Yes, feel free to customize your avocado egg boats with other toppings. The recipe suggests adding crumbled bacon, chopped chives, or a dash of hot sauce before serving for extra flavor.
Pro Tips
- Slice a thin layer off the bottom of each avocado half so they sit flat in the baking dish. Stable halves mean the eggs bake evenly instead of tipping and leaking.
- Scoop a little extra flesh from the centre before cracking in the eggs. If the well still can't hold a whole egg, crack it into a bowl first and spoon in the yolk plus as much white as fits.
- Pull the dish at 15 minutes for runny yolks or bake the full 20 for firm, jammy yolks. The whites should just be set either way.
- Rotisserie or leftover chicken breast works perfectly here and keeps this to a 30-minute recipe. For a variation, top with crumbled bacon or chopped chives before serving.
- These are best eaten straight from the oven, since avocado softens and browns with time. If you must prep ahead, store the baked halves up to 1 day in an airtight container and rewarm gently.
Frequently Asked Questions
How do I keep the avocado halves from tipping over in the dish?
Shave a thin slice off the rounded bottom of each half so it has a flat base, then arrange the halves snugly against each other in a small baking dish. That keeps the eggs level while they bake.
Can I make baked avocado egg boats ahead of time?
They're at their best straight from the oven, since avocado changes texture as it sits. If needed, bake them up to a day ahead, refrigerate in an airtight container, and rewarm at a low oven temperature.
Are these egg boats keto-friendly?
Yes. Each serving has just 6g carbs alongside 19g protein and 25g fat, mostly from avocado, egg, and cheddar. It's a naturally low-carb breakfast or lunch with no filler ingredients.
What other toppings work on these?
Crumbled bacon, chopped chives, or a dash of hot sauce all suit the avocado-egg-cheddar base. Keep toppings low-carb and add them before serving so they stay fresh.
Recipe card below.
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Baked Avocado Egg Boats
Ingredients
Method
- Directions
- Preheat your oven to 425°F / 220°C. Gently scoop out a bit of flesh from the center of each avocado half to create a larger well for the egg and chicken.
- Arrange the avocado halves snugly in a small baking dish to keep them stable. Carefully crack one egg into each well, then top with the shredded chicken and shredded cheddar.
- Season generously with sea salt and freshly ground black pepper.
- Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Serve hot and enjoy immediately!
- Slice a thin layer off the bottom of each avocado half to create a flat base, preventing them from tipping over in the baking dish.
