Avocado Egg Boats
Ripe avocado halves with the pit scooped out to create a well, then filled with a fresh egg and baked until the whites are set. A simple Whole30 breakfast that is high in healthy fat and protein.
Ingredients
- 2 ripe avocados, halved, pitted
- 4 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp garlic powder
- 1/4 tsp red chili flakes (optional)
- 2 tbsp fresh chives, snipped
Instructions
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1
Preheat the oven to 425°F (220°C). Line a small baking dish with foil.
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2
Slice a thin piece off the rounded bottom of each 2 halved, pitted ripe avocados half so they sit level without rocking. If the pit hole is small, scoop out a little extra flesh with a spoon to make a well large enough for the egg white and yolk.
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3
Place the ripe avocados cut-side up in the prepared dish. Crack one of the 4 large eggs into each well, allowing any excess white to spill slightly over the edge if needed. Season each with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/4 tsp garlic powder, and 1/4 tsp red chili flakes (optional).
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4
Bake until the egg whites are set and the yolks are cooked to your liking — about 12-15 minutes for runny yolks, 16-18 minutes for fully set.
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5
Remove from the oven and garnish with 2 tbsp snipped fresh chives. Serve immediately.