RecipesGenie Blog

Avocado Egg Boats

Avocado Egg Boats

Avocado Egg Boats

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
oven
2
baking sheet
3
knife
4
spoon
5
oven mitts

Ingredients

Produce

  • 1
    2 each ripe avocados
  • 2
    1 each lemon
  • 3
    0.25 cup fresh chives

Dairy & Eggs

  • 1
    4 each large eggs

Seasonings

  • 1
    0.25 teaspoon salt
  • 2
    0.25 teaspoon black pepper

Directions

1

Preheat Oven

Preheat your oven to 400°F (200°C). This ensures the eggs will cook evenly and the avocados will be slightly softened but not mushy. If you don't have an oven, a toaster oven can also be used, setting it to the same temperature. Ensure that the rack is in the middle position.

2

Prepare Avocados

Carefully cut each avocado lengthwise, going around the pit. Twist the two halves to separate them. Remove the pit by gently tapping a knife edge into the pit and twisting. Use a spoon to scoop out a bit more avocado flesh from each half to create a slightly larger well for the egg. Be careful to not puncture the skin.

3

Add Lemon Juice

Squeeze the juice of half a lemon over the avocado halves to prevent them from browning. Lemon juice acts as a natural antioxidant. It also adds a bit of brightness to the dish.

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4

Add Eggs and Season

Crack one egg into each avocado half. If the egg is too large, remove a little bit of the white to avoid overflowing. Season each with a pinch of salt and pepper. Be careful not to over-season. If you desire a more seasoned taste you can adjust after cooking.

5

Bake

Place the filled avocado halves onto a baking sheet. If your baking sheet doesn't have a lip, be extra careful when moving it to and from the oven. Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking. The cooking time may vary depending on the size of your eggs and the desired doneness of the yolk. A runny yolk will take less time, and a fully set yolk will take longer.

6

Cool Slightly

Remove the baking sheet from the oven using oven mitts. Let the avocado egg boats cool slightly before serving. The avocado will be very hot right out of the oven, and this allows for a safer handling.

7

Garnish

Garnish with fresh chives before serving. This step will add a pop of color and a fresh, mild onion flavor.

Recipe Tips

  • Choose avocados that yield slightly to pressure but aren't overly soft.
  • Store leftover cooked avocado egg boats in the refrigerator for up to 2 days.
  • For a spicier version, add a dash of red pepper flakes before baking.
  • Serve with a side of whole-grain toast or a fresh green salad for a complete meal.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

15g

Protein

12g

Fat

25g

Fiber

10g

Sugar

2g

Sat. Fat

5g

Sodium

250mg

Cholesterol

200mg

Potassium

600mg

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