Avocado Egg Breakfast Boats
10min
20min
5
320
Chef's Note
For a make-ahead version, prepare the avocado boats the night before but don't crack the eggs in until morning. Store the hollowed avocados with a squeeze of lemon juice to prevent browning. For picky eaters, you can scramble the eggs before adding them to the avocado boats.
Tags
Ingredients
5 medium ripe avocados
5 whole large eggs
10 small cherry tomatoes
5 slices bacon
1/2 cup shredded cheddar cheese
2 tablespoons fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces once cooled.
- 3
Cut the avocados in half lengthwise and remove the pits. Using a spoon, scoop out a small portion of the avocado flesh to create a larger cavity for the egg.
- 4
Place the avocado halves on the prepared baking sheet, making sure they're stable. If needed, slice a small portion off the bottom of each avocado half to help them sit flat.
- 5
Carefully crack an egg into each avocado cavity. Some egg white might spill over, which is fine.
- 6
Season each avocado boat with salt, pepper, and a sprinkle of paprika.
- 7
Bake in the preheated oven for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny (or longer if you prefer firmer yolks).
- 8
While the avocados are baking, dice the cherry tomatoes into small pieces.
- 9
Remove the avocado boats from the oven and top each with shredded cheese, chopped bacon, diced tomatoes, and fresh chives.
- 10
Return to the oven for 2 minutes to melt the cheese.
- 11
Allow to cool slightly before serving. For on-the-go eating, place each avocado boat in a small container with a lid.
Nutrition Information (per serving)
320
15g
9g
26g
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