Baked Avocado Egg Boats with Cherry Tomato Medley
Nutritional Information
Halved avocado baked with whole eggs and served with a lightly dressed cherry tomato medley. No added oils — creamy avocado provides healthy fats for a satisfying keto breakfast.
This recipe is originally for 1 servings. How many are you cooking for today?
- 1 whole ripe avocado (halved, pit removed)
- 2 wholes large eggs
- 6 pieces cherry tomatoes, halved
- 1 teaspoon fresh chives, chopped
- 1 teaspoon fresh lemon juice
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 425°F (220°C). If avocado halves are small, scoop a little extra flesh to fit the egg.
Place avocado halves in a small ovenproof dish to stabilize. Crack one egg into each avocado half.
Season with salt and pepper and bake 12–14 minutes for set whites and slightly soft yolks (adjust time to preference).
While baking, toss halved cherry tomatoes with lemon juice, chopped chives, salt and pepper.
Serve baked avocado egg boats topped with the fresh cherry tomato medley.
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