Avocado Breakfast Boats
Basic Information
- Servings: 2
- Serving Size: 1 avocado half
- Difficulty: 2
- Budget: 3
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Meal Type: Main Dish
Diet Types
- Omnivore
- Low-Carb
- Keto
- Atkins
- High-Protein
- Paleo
- Whole30
- Pescatarian
- DASH
- Halal
- Kosher
Equipment
- Baking sheet
- Small bowl
- Spoon
- Knife
- Measuring spoons
Ingredients
- 1 large avocado, halved and pitted
- 2 large eggs
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Heat oven to 400°F and line a baking sheet with parchment paper.
- Scoop out a small amount of flesh from each avocado half to create a larger well, reserving flesh for another use.
- Place avocado halves cut-side up on the baking sheet and drizzle with olive oil.
- Crack one egg into each avocado half, season with salt and pepper.
- Bake for 12-15 minutes until egg whites are set but yolks remain runny (or longer for firmer yolks).
- Serve one avocado half per plate warm.
Storage
Best served fresh. Not recommended for storage due to egg texture.
Nutrition
- Calories: 260
- Protein: 8g
- Fat: 22g
- Carbs: 5g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A