Description
Baked Egg Avocado Breakfast Boats are a delightful and nutritious breakfast option that combines creamy avocado with perfectly baked eggs, making them both satisfying and visually appealing.
Ingredients
Scale
- 2 ripe avocados
- 4 large eggs
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the avocados in half lengthwise and remove the pit. Scoop out a little more flesh if needed to create a larger cavity. Place the avocado halves in a baking dish, cut side up.
- Carefully crack an egg into each avocado half.
- Sprinkle salt and pepper over the eggs to taste and scatter the halved cherry tomatoes around the avocado boats.
- Bake for about 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
- Remove from the oven, drizzle lime juice over the boats, and sprinkle with chopped fresh cilantro. Serve immediately while warm.
Notes
- For a lighter option, use egg whites instead of whole eggs.
- Skip cheese for a dairy-free version or use a plant-based alternative.
- Add spices like paprika or chili flakes for extra flavor.
- Store leftovers in an airtight container in the fridge for up to one day.
- Avoid freezing as the texture of the avocado may change.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg
Keywords: Baked Egg, Avocado, Breakfast, Healthy, Easy Recipe