Baked Egg and Avocado Breakfast Boats

• 2 ripe avocados
• 4 large eggs
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives
• 1 tablespoon olive oil
• Optional: Hot sauce, crumbled bacon, shredded cheese

Steps

1. 1 Preheat oven to 425°F. Cut avocados in half and remove pits. Scoop out a little extra flesh if needed to make room for the egg.
2. 2 Crack an egg into each avocado half. Season with salt and pepper.
3. 3 Brush a baking sheet with olive oil and place avocado boats on it.
4. 4 Bake for 12-15 minutes, or until egg whites are set but yolks are still runny.
5. 5 Top with chives and optional garnishes.
6. 6 Serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add sautéed spinach or diced tomatoes for extra flavor.

Substitutions

• If avocados are not available, use bell pepper halves as a substitute.

Pairings

• Fresh orange juice
• A steaming cup of coffee

Nutrition

Tips

• For extra richness, top with a sprinkle of cheese before baking.
• If you like your yolks fully cooked, add a couple of minutes to the bake time.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.

Freezing: Not recommended for freezing due to texture changes in the avocado.

Serving Suggestions

• Serve with a side of fresh fruit or a slice of whole-grain toast.

FAQ