Baked Avocado Egg Boats with Parmesan and Fresh Herbs

These Baked Avocado Egg Boats offer a wholesome, satisfying breakfast that’s rich in nutrients and full of flavor. Creamy avocado halves are filled with fresh eggs, sprinkled with cheese and herbs, and then baked to perfection. It’s a delightful way to start the day — low in carbs and high in healthy fats and protein.

Why You’ll Love This Recipe

This recipe is a game-changer for those who want a quick, nourishing breakfast with minimal prep. It’s naturally gluten-free, keto-friendly, and incredibly customizable. The baked egg in avocado provides a satisfying texture contrast, and the Parmesan cheese creates a lightly crisped, savory topping. It’s elegant enough for brunch yet easy enough for a weekday morning.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe avocados, halved and pitted
• Fresh eggs (small to medium preferred)
• Grated Parmesan cheese
• Fresh parsley or chives, chopped
• Salt and black pepper
• Olive oil or nonstick spray
• Red pepper flakes (optional)

Directions

1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
2. Prepare Avocados: Slice avocados in half and remove the pit. If needed, scoop out a bit more flesh to widen the cavity.
3. Add Eggs: Carefully crack one egg into each avocado half. For best results, use a small egg to avoid overflow.
4. Season and Top: Sprinkle with salt, pepper, and grated Parmesan. Add red pepper flakes if using.
5. Bake: Place avocados in the baking dish and bake for 12–15 minutes, or until the egg whites are set and yolks are cooked to your preference.
6. Garnish and Serve: Remove from oven and top with fresh chopped herbs. Serve immediately.

Servings and Timing

Servings: 2 (4 halves)
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Variations

• Add Protein: Crumble cooked bacon, sausage, or smoked salmon on top before baking.
• Spicy Twist: Mix a pinch of cayenne or chipotle powder into the eggs.
• Dairy-Free Option: Omit cheese or use a dairy-free alternative.
• Mexican Style: Add chopped tomatoes, cilantro, and a drizzle of hot sauce before serving.

Storage/Reheating

Storage: Best enjoyed fresh. However, you can refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat gently in the microwave for 20–30 seconds. The texture may soften, so this dish is best when freshly baked.
Freezing: Not recommended due to avocado texture changes.

FAQs

Can I make these in an air fryer?

Yes, cook at 350°F for 10–12 minutes, checking for doneness halfway through.

What type of eggs work best?

Small or medium eggs fit best in avocado halves to prevent overflow.

How do I keep the avocado from tipping over?

Use a muffin tin or crumple foil to nestle the avocados and keep them upright.

Can I use other cheeses?

Yes. Try mozzarella, feta, or cheddar for different flavors.

Are avocado egg boats keto-friendly?

Yes, they are low-carb and high-fat, perfect for keto diets.

What herbs pair best with this recipe?

Parsley, chives, thyme, or dill all add freshness.

Can I prep these in advance?

You can prep the avocados and crack the eggs just before baking for best results.

What do I serve them with?

They pair well with toast, fruit, or a light side salad.

Can I microwave instead of baking?

It’s possible but less ideal; the texture will not be as even.

Why did my egg overflow?

The cavity may be too small—scoop out a bit more avocado or use a smaller egg.

Conclusion

Baked Avocado Egg Boats are a nutritious and visually striking way to elevate your breakfast. With minimal ingredients and easy prep, they make a wholesome meal that’s both satisfying and packed with healthy fats and protein. Whether for a lazy Sunday brunch or a weekday health boost, this dish is sure to become a favorite.

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