Avocado Egg Boats​


  • 2 ripe avocados, halved and pitted
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 3 slices of bacon
  • Freshly chopped chives, to decorate

Prep Time 10 minutes

Preheat the oven to 350 °. Scoop out about 1 tablespoon avocado from each half; discard or reserve for another use.
Place the hollowed out avocados in a baking dish, then break the eggs into a bowl, one at a time. Using a spoon, transfer one yolk to each avocado half, then add as much egg white as you can without spilling it.
Season with salt and pepper and bake until the whites are set and the yolks are no longer runny, 20 to 25 minutes. (Cover with aluminum foil if avocados start to brown.)
Meanwhile, in a large skillet over medium heat, cook bacon until crisp, 8 minutes, then transfer to a paper towel-lined plate and chop.
Top avocados with bacon and chives before serving.

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