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–+ servings
Baked Avocado Egg Boats – vegetarian recipe
Stav Kogan

Baked Avocado Egg Boats

A high-protein, low-carb meal of creamy, warm avocado filled with savory shredded chicken, a perfectly baked egg, and a glorious blanket of melted cheddar cheese. It's an indulgent but ridiculously easy-to-make breakfast or lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 324
Ingredients Method Nutrition

Ingredients
  

  • 2 large avocados, peeled and halved lengthwise
  • 4 large eggs
  • 4 ounces (113 g / 4 oz) cooked chicken breast, shredded
  • ¼ cup (28 g / 0.99 oz) shredded Cheddar cheese
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 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.

Method
 

  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.
  4. Season generously with sea salt and freshly ground black pepper.
  5. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
  6. Serve hot and enjoy immediately!
  7. 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.

Nutrition

Calories: 324kcalCarbohydrates: 6gProtein: 19gFat: 25g

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