Baked Avocado Egg Boats
Eggs baked right inside avocado halves for a creamy, protein-packed breakfast.
Total Time
28 min
Servings
4
Prep
10 min
Cook
18 min
Ingredients
- 2 large ripe avocados
- 4 small eggs
- 4 slices bacon (cooked and crumbled)
- 2 tbsp chives (chopped)
- 1 tsp hot sauce (optional)
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Cut each avocado in half lengthwise and remove the pit. Using a spoon, scoop out about 2 tablespoons of flesh from each half to create a larger cavity (the hole left by the pit isn't big enough for an egg). The cavity should be about the size of a golf ball. Save the scooped avocado for guacamole or toast.
- 3
Place avocado halves in a baking dish or muffin tin (muffin tin works great to keep them stable). If using a baking dish and the avocados wobble, crumple small pieces of aluminum foil and nestle them around each avocado to keep them level.
- 4
Crack one small egg into a small cup, then carefully pour into each avocado cavity. If using medium or large eggs, you may need to discard some of the white to fit. Season each with a pinch of salt and pepper.
- 5
Bake 15-18 minutes. Check at 15 minutes - the whites should be fully opaque and set, but the yolk should still be slightly jiggly for a runny center. For fully set yolks, bake an additional 2-3 minutes. Remove from oven and top with crumbled bacon, chopped chives, and hot sauce if desired. Serve immediately.
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Nutrition Facts
Per serving
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