Description
Baked Avocado Egg Boats with Herbs offer a delightful combination of creamy avocado and perfectly baked eggs, creating a rich and satisfying texture. The fresh herbs add a burst of flavor, making each bite a savory experience that is both comforting and invigorating.
Ingredients
Scale
- 2 ripe avocados, halved and pitted
- 4 large eggs
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- Carefully scoop out a small amount of avocado flesh to create enough space for the egg.
- Place the avocado halves in a baking dish, ensuring they are stable.
- Drizzle olive oil over the avocados and season with salt and pepper.
- Crack an egg into each avocado half, allowing the egg white to fill the space.
- Top with cherry tomatoes and sprinkle with chopped herbs.
- Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and let cool for a minute before serving.
Notes
- These can be made ahead by preparing the avocado halves and storing them in the refrigerator until ready to bake.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Substitute eggs with egg whites for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half with egg
- Calories: 300
- Sugar: 2 grams
- Sodium: 200 milligrams
- Fat: 25 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 8 grams
- Protein: 12 grams
- Cholesterol: 186 milligrams
Keywords: Baked Avocado Egg Boats, Avocado Recipes, Healthy Breakfast, Egg Boats, Gluten-Free Breakfast, Easy Breakfast Ideas, High-Protein Breakfast, Vegetarian Breakfast, Savory Breakfast, Avocado and Eggs, Herb-Infused Recipes, Quick Breakfast, Low-Carb Breakfast