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

Baked Avocado Egg Boats

Tired of the same old breakfast? Shake up your morning routine with these incredible Baked Avocado Egg Boats! Imagine a warm, creamy avocado half, cradling a perfectly set egg, all topped with crispy bacon, melted cheddar, and fresh herbs. It's a powerhouse of flavor and nutrient
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 serving
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • 2 large ripe avocados
  • 4 large eggs
  • ½ cup or 55g (1.94 oz) cooked bacon bits
  • ¼ cup or 25g (0.88 oz) shredded cheddar cheese
  • 2 tbsp (30 ml) fresh chives, finely chopped
  • 1 tbsp (15 ml) fresh basil, finely chopped
  • 1 cherry tomato, quartered for garnish
  • Sea salt and fresh cracked black pepper, to taste
  • To prevent the avocado halves from tipping over on the baking sheet, slice a thin layer off the bottom of each half to create a flat, stable base.
  • If the egg white overflows, crack the egg into a small bowl first, then use a spoon to place the yolk in the avocado and add as much white as will fit.
  • For a perfectly runny yolk, watch the bake time closely. Ovens vary, so start checking around the 14-minute mark. The whites should be opaque and set.
  • Customize your boats with a dash of hot sauce, a sprinkle of red pepper flakes, or some crumbled feta cheese instead of cheddar.

Method
 

  1. Directions
  2. Preheat your oven to 400°F or 200°C (400°F).
  3. Line a small baking sheet with parchment paper for easy cleanup.
  4. Carefully slice the avocados in half lengthwise and remove the pits. To create a larger well for the egg, scoop out a tablespoon or two of the avocado flesh from the center of each half.
  5. Place the avocado halves on the prepared baking sheet, cut-side up. Crack one egg into the well of each avocado half.
  6. Season generously with salt and pepper.
  7. Sprinkle the bacon bits and shredded cheddar cheese over the top of each egg-filled avocado.
  8. Bake for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny. For a firmer yolk, bake for a few extra minutes.
  9. Carefully remove the baking sheet from the oven.
  10. Garnish with fresh chives, basil, and the quartered cherry tomato before serving hot.

Nutrition

Calories: 310kcalCarbohydrates: 3gProtein: 13gFat: 27g

Tried this recipe?

Let us know how it was!