Avocado Egg Boats with Cherry Tomatoes and Chives
Nutritional Information
Halved avocados baked with an egg in the center and topped with fresh cherry tomatoes and chives — a simple, whole-food keto breakfast with minimal added fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 eachs ripe avocados, halved and pits removed
- 4 eachs large eggs
- 8 eachs cherry tomatoes, halved
- 1 tablespoon fresh chives, finely chopped
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 425°F (220°C). Scoop out a little extra avocado flesh from each half to make a roomy cavity for the egg.
Place avocado halves in a baking dish so they sit stable (use crumpled foil to support if needed).
Crack one egg into the cavity of each avocado half. If needed, pour off a little egg white so the avocado holds the yolk.
Season with salt and pepper and scatter cherry tomato halves around and on top.
Bake 12–15 minutes until egg whites are set but yolks remain slightly soft.
Garnish with chopped chives and serve warm.
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