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Baked Egg and Avocado Breakfast Boats

Baked Egg Avocado Breakfast Boats


  • Author: Chef Bella
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

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

  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. Carefully crack an egg into each avocado half.
  4. Sprinkle salt and pepper over the eggs to taste and scatter the halved cherry tomatoes around the avocado boats.
  5. Bake for about 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
  6. 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