Description
Baked Avocado Egg Boats are a nutritious, low-carb breakfast featuring creamy avocado halves filled with eggs, topped with Parmesan and herbs, and baked to perfection for a satisfying and wholesome start to your day.
Ingredients
Units
Scale
- 2 ripe avocados, halved and pitted
- 4 small to medium fresh eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley or chives, chopped
- Salt and black pepper, to taste
- Olive oil or nonstick spray
- Red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
- Slice avocados in half, remove pits, and scoop out a bit of flesh if needed to make room for the eggs.
- Carefully crack one egg into each avocado half, using small eggs to avoid overflow.
- Season with salt, pepper, and sprinkle with Parmesan cheese. Add red pepper flakes if desired.
- Place avocados in the baking dish and bake for 12–15 minutes, or until the egg whites are set and yolks are to your liking.
- Remove from oven and top with chopped herbs. Serve immediately.
Notes
- Add bacon, sausage, or smoked salmon for extra protein.
- Spice it up with cayenne or chipotle powder.
- Omit cheese or use dairy-free alternatives for a dairy-free version.
- Top with tomatoes, cilantro, and hot sauce for a Mexican twist.
- Use a muffin tin or foil nests to keep avocados upright during baking.
Nutrition
- Serving Size: 2 halves
- Calories: 310
- Sugar: 1g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 190mg