Perfectly Baked Avocado and Egg Boats

Quick Summary

Baked avocado and egg boats offer a low-carb, nutrient-dense breakfast. They combine healthy monounsaturated fats from the avocado with high-quality protein from the egg, all in one easy-to-serve package.

Ingredients

Method

1. Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Scoop: Slice avocados in half and remove the pit. Use a spoon to scoop out about 1 tablespoon of flesh from the center of each half to create room for the egg.
3. Crack: Place the avocado halves on the baking sheet. Carefully crack one small egg into the cavity of each avocado.
4. Season: Sprinkle with salt, pepper, and smoked paprika. Drizzle lightly with olive oil.
5. Bake: Place in the oven for 12–15 minutes, or until the egg whites are set but the yolks remain soft.

Nutrition Snapshot

Frequently Asked Questions

Can I make this vegan?

While eggs are central here, you can substitute the egg with black beans and corn salsa, though the protein profile will change.

How do I know when the egg is cooked?

The white should be opaque and firm, while the yolk should have a slight jiggle. 15 minutes is usually the sweet spot.

Are these good for meal prep?

Avocados oxidize quickly. It is best to bake and serve these immediately for optimal texture and freshness.