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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.

25 minEasyServes 2290 cal/serving

AmericanBreakfastOvenWhole30PaleoKetoLow CarbGluten-FreeDairy-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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

  1. 1

    Preheat the oven to 425°F (220°C). Line a small baking dish with foil.

  2. 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.

  3. 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).

  4. 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.

  5. 5

    Remove from the oven and garnish with 2 tbsp snipped fresh chives. Serve immediately.

Questions

How long does Avocado Egg Boats keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Avocado Egg Boats?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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